I've always loved butterscotch, will take it over chocolate anytime. Brach's butterscotch disks still delight me whenever I see them. Thank God doctors love to put them out for their patients. The amber color of them, the way the candy crackles between my teeth as I bite into it, leaving a residue gradually melting in my mouth. I also love butterscotch sauce, but haven't had it in years. I can't stand the stuff sold in the stores, which seems like caramels melted into a sludge. It's too sweet and too thick for my taste. So, I kind of forgot about my butterscotch lust until I read Callipygia's ode to the sauce. Lucky for me, my cousins Charmayne and Keith coming for dinner provided the perfect excuse to make it. And it meant that I'd have to share it, saving me from myself. Nutella and butterscotch sauce won't last long around me. Give me a spoon and let me dive in. But, I wanted to give the appearance of being civilized, so I served it with ice cream.
As the picture shows, this sauce isn't some sort of heavy, caramel paste. You can barely see it on the ice cream, but it was certainly there in all its glory. It was all that I longed for, and then some. The butterscotch flavor was lovely, but not too sweet. And it had a tiny bit of brandy in it, which made a huge difference in the taste, for me, that is.
But,alas, I didn't get to eat it all up with a spoon. That rapturous experience went to another person. It's OK, I had already eaten half of the pitcher on 2 bowls of ice cream. I sprinkled salted nuts on top, because salt coupled with sweet is marvelous.
Thank you Callipygia. It was wonderful.
makes 2 cups: Adapted from March 2008 issue of Saveur.
8 Tbsp. Unsalted butter
2 Tbsp. Corn syrup
¼ C Water
¾ C Sugar
¼ C Brown sugar
1/3 C Half and half
1 tsp. Brandy (you could omit this, but it really makes a difference in the taste)
1 tsp. Vanilla
½ tsp. Sea salt
Directions: Put butter, corn syrup, and water in a saucepan over medium low flame. Stir until melted and add both sugars. Scrape down sides and then allow the mixture to come to a boil without further mixing. Syrup will turn a golden brown and when it reaches 245 degrees, remove from heat. Stir in half and half, brandy, vanilla, and salt. Cool and serve over ice cream. Broken pretzels and toasted nuts are very nice.