A very simple recipe for an ancient sweet. Butterscotch is often referred to as a "butter toffee", but it is actually a sweet dough consisting mainly of sugar and butter that is boiled to the "small cassé" stage, so that it remains dense but soft at the same time. The term butterscotch was derived from Scotch, an antiquated adjective that derives from the word Scotland, or Scotland, the place where this delight is supposed to have been invented.
Ingrediants
- 100-200 g of sugar
- 15 g of butter
- Cream
- 1 teaspoon of vanilla extract
- Waterfall
Steps
Step 1. Take the sugar and put it in a saucepan
Step 2. Add some water
Pour in enough to cover the sugar.
Step 3. Put on the stove and turn up the heat so that the water begins to boil
Step 4. Start mixing the sugar right away so that it doesn't stick to the bottom and turn into a real toffee
Step 5. Continue stirring and adding water until the resulting mixture takes on the appearance of a brown syrup
What you've got now is a simple syrup.
Step 6. Take it off the heat
Step 7. Add the butter and mix it with the syrup
Also add a shot of cream and a teaspoon of vanilla.
Step 8. Put it back on the stove and heat it up to the "small cassé" stage
The small cassé is a stage of cooking the sugar that goes from 132 ° C to 143 ° C. At this point you will have a sugar concentration of 95%. If you heat it too long, it will turn into a toffee.
Step 9. Continue heating it until it is thick but still fluid
Step 10. Immediately pour it into a bowl or container
Keep stirring, otherwise it will thicken and become a toffee.
