Wednesday, May 12, 2010

Improv recipe: Butter, Scotch and butterscotch

I was talking with a Facebook friend the other day, and he mentioned that butterscotch doesn't taste like butter or scotch. I disagreed. I thought it tasted a fair bit like butter.

Anyway, it got me thinking. So when the grocery store had butterscotch chips on sale today, I decided to pick up a bag and see if I could make a butterscotch sauce out of butter, scotch and butterscotch.

I only made about a half cup of sauce, and eyeballed the proportions, but, for the most part, it came out well. Well enough for The Mister and I to fight over the last of the sauce during dessert.

Just watch that you don't burn the butterscotch chips in the microwave. Also, make sure you add enough liquid to them. If you don't, it will get gritty and clumpy. If this happens it's an easy fix, just add a little more butter or scotch and stir until melted and smooth.

Butter and Scotch Butterscotch Sauce
Enough for 2 generous servings

1/4 cup butterscotch morsels
1-2 tablespoons butter
2-4 tablespoons scotch.

Let butter come to room temperature. Put butterscotch chips in microwave-safe bowl. Microwave for 20-30 seconds at a time, stirring, until butterscotch chips start to melt. Add 1 tablespoon of butter, and microwave for 10-15 seconds more, just until the butter is melted, stirring. Don't worry too much if it seems clumpy and grainy. Add 2 tablespoons of scotch and stir. If it's still grainy and isn't coming together, add a bit more butter and/or scotch until it gets smooth.

Serve over ice cream or pound cake.

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