Monday, June 25, 2012

ButterBeer Trials : Butterscotch syrup sucess

This weekend a beautiful thing happened. I made butterscotch syrup and butterscotch whipped cream. A not so beautiful thing happened as well, I tried a Starbucks "butterbeer" frap. I also tried two Butterbeer recipes, but I'll post about that later this week.

Let's start with the not so great stuff...not horrible, though.

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Starbucks Frappuccino
Grande Toffee Frap (no coffee base)
3 pumps caramel
extra whip
caramel drizzle

It was really sweet. SURPRISING, RIGHT?!?! Not so much. It hit some high notes when the caramel drizzle mixed in, but I call it quits about 1/20 of the way down. It might be worth a try to split with friends, but butterbeer it is not.


Butterscotch syrup

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This was ridiculously easy and yummy! One of the recipes called for the syrup and I figured I'd try, then I tweeked it and I made it twice. It's simple, sweet and kinda salty. It's perfect!

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1 c. dark brown Sugar
2 Tbsp water
1/2 tsp salt
1/2 tsp cider vinegar
1/4 c. heavy whipping cream
6 Tbsp unsalted butter
1/2 tsp rum extract

sauce pan
wooden spoon or wire whisk
candy thermometer
non reactive/heat proof bowl

Heat brown sugar and water in a sauce pan to 240 degrees F on medium low heat. This happens pretty quick and it bubbles up all pretty and scary. I moved it around a bit with a wooden spoon.

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Next, switch to the whisk and add the salt, vinegar (SIZZLE) and butter. Make sure it's all melty and get all the sides and edges. Next you whisk in the cream and take it off the heat. Keep whisking to a uniform color. It smells wonderful and is 240 degrees of melted sugar... DO NOT CONSUME unless you don't need your tongue for the rest of your life.

Pour into a heat proof bowl. I'm a fan of glass/Pyrex so I just plopped it in one of my smaller bowls.

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I plopped it in the fridge and stirred it every 30 min or so. But I found the second batch that I made had a creamier consistency by letting it sit out and cool on it's own to room temperature. I stirred it every hour or so.
Once it's cool, stir in the rum extract. It smells like GOOD rum, but you can still legally operate heavy machinery.

Pour it into an airtight container and refrigerate for up to 2 weeks. Drop it into a bowl of warm water to get it back to a super pourable consistency! 

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I added this to some fresh whipped cream. YOU ARE SO WELCOME for that one. But try not to add it to everything. Try.

Cheers!

*i








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