When was the last time you tasted authentic butterscotch? Flavor, sauce, memory, aroma, era: butterscotch was an all but extinct, or out-of-date substance, and flavor until recently. Now it’s all the rage.
Wouldn’t you like to know exactly what butterscotch is and how to make it? Historically, butterscotch was a hard candy made with unprocessed sugar. The suffix “scotch” means “to cut”. When sugar or candy is hot it’s difficult to get a clean break, so one must score it while warm to facilitate getting a clean edge later.
Today butterscotch is considered a flavor, much like caramel. Made famous at soda fountains by accompanying banana splits, butterscotch sauce has been an American favorite since the 1950’s.
Although most Americans are familiar with butterscotch pudding, in recent years what’s been readily available is an artificially flavored shadow real butterscotch flavor. My hope is that once you see how easy butterscotch is to make, you’ll never go back to the imposter.
1 egg, lightly beaten
⅔ cup brown sugar
⅓ cup light corn syrup
¼ cup water
¼ cup butter
Combine sugar, corn syrup, water and butter in a saucepan. Cook over medium heat, stirring occasionally, until butter melts and sugar dissolves. Remove from heat.
Lightly beat egg. Pour hot sugar mixture into the egg in a steady stream, whisking constantly. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture has thickened; do not boil.