On 1/30/2013 11:53 PM, Sqwertz wrote:
> On Wed, 30 Jan 2013 23:01:47 -0500, Cheryl wrote:
>
>> I already have a super fudge recipe for fudge swirl ice cream, but what
>> do you think about this one for butterscotch? Do you have one you like
>> a lot?
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Butterscotch Sauce
>>
>> desserts, sauces/dips
>>
>> 4 tablespoons salted butter
>> 1 cup packed light brown sugar
>> 1/4 cup plus 6 tablespoons (90 ml) heavy; cream
>> 1/2 teaspoon vanilla extract
>
> That looks like it would make caramel. What makes it butterscotch -
> the brown sugar instead of white?
>
> -sw
>
I've never made butterscotch before. It won't be warm going into the
ice cream for a swirl, though.