Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Bringing Back Butterscotch
NPR ^ | May 15, 2013 | Rina Rapuano

Posted on 05/15/2013 11:50:30 AM PDT by nickcarraway

Butterscotch is going through something of a revival. So much so, that two Kitchen Window regular contributors wanted to write about it. Therefore, welcome to the more-than-you-ever-thought-you-needed-to-know-about-butterscotch special coverage. Today is the first in our two-part butterscotch series. Check in next week (May 22) for more recipes featuring this resurgent flavor.

A few years ago, I took my mother to a restaurant I was reviewing. During these dinners, I make emphatic suggestions ("eat this or no more free meals") as to what everyone should order, orchestrating the experience from appetizers to entrees to desserts. Love it or hate it, that's how things are done when you dine with a reviewer.

But when I asked my mother to order the butterscotch pudding, she looked at me as if I had just requested that she order a fetal duck egg. Yes, butterscotch was apparently even considered uncool — and perhaps disgusting — by a septuagenarian who would happily devour a black-licorice pipe. Yet four years later, she still vividly remembers that butterscotch pudding and talks about it with reverence. Silky in texture and deep in flavor, that pudding has haunted us.

Last year, I was asked to bring an ice cream topping to a friend's for Hanukkah. After a quick web search, I quickly settled on butterscotch sauce, eager to re-create something akin to that pudding experience. It was a huge hit, especially when a bolt of culinary lightning struck and I got the idea to dip the warm latkes into the sauce. (Mark my words, there will be an official latke-sundae experiment at some point.)

Before ever having to compete with the likes of Snickers and Fun Dip, this candy that is generally softer than toffee and deeper in flavor than caramel is said to have its roots in Doncaster, England — not Scotland, as some believed. It was in this Yorkshire town that Samuel Parkinson reportedly began making the confection in 1817, and his butterscotch came to be known as the butterscotch for generations of Brits.

But I've seen glimmers of a comeback. Washington, D.C.-based pastry chef Tiffany MacIsaac, who creates the desserts for Neighborhood Restaurant Group, says they always have butterscotch on hand. "We put it on our sticky toffee pudding," she says. "I've got it also on the doughnut here." That's a bourbon-butterscotch doughnut topped with house-cured bacon found at the restaurant group's newest venture, GBD Fried Chicken and Fresh Doughnuts, in case you were wondering. "Everybody does it with maple, but I wanted to do something different."

She's even toying with the idea of a strawberry dessert with a white miso and butterscotch sauce for spring — giving it a very modern twist and bucking the idea that butterscotch is a heavy, cool-weather flavor. "It's definitely something I'm playing around with a lot."

MacIsaac says the difference between butterscotch and caramel is that butterscotch recipes traditionally involve brown sugar and butter, whereas you can make caramel just by cooking white sugar until it, well, caramelizes. "Caramel has a more burnt flavor, but butterscotch has more of a sweeter flavor because it doesn't caramelize as much," she says.

Surprisingly, Scotch isn't a traditional addition to butterscotch, but it certainly is a welcome flavor booster. Dark rum also achieves that desired depth. "I just happen to love that layer of flavor that alcohol gives to things, so it's not just sweet," says MacIsaac. "I like bourbon, that's my personal preference — specifically, Maker's Mark."

And while MacIsaac makes her living creating sweet stuff — cupcakes, doughnuts, artistically plated desserts — she can't resist the allure of butterscotch's most humble preparation: butterscotch pudding.

Simple or fancy, we'll take it any way we can get it.


TOPICS: Food
KEYWORDS: candy

1 posted on 05/15/2013 11:50:30 AM PDT by nickcarraway
[ Post Reply | Private Reply | View Replies]

To: nickcarraway

2 posted on 05/15/2013 11:53:54 AM PDT by martin_fierro (< |:)~)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway
Washington, D.C.-based pastry chef Tiffany MacIsaac, who creates the desserts for Neighborhood Restaurant Group

For DC denizens, she is the pastry chef for Buzz Bakery with locations in Alexandria and Arlington. GOOD STUFF!

3 posted on 05/15/2013 11:55:35 AM PDT by xsmommy
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

I love butterscotch!


4 posted on 05/15/2013 11:57:14 AM PDT by basil (basil --Second Amendment Sisters.org)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

The wife got a hankering for some on her ice cream a couple weeks back. Had to go to five stores to find it!


5 posted on 05/15/2013 11:57:27 AM PDT by Buckeye McFrog
[ Post Reply | Private Reply | To 1 | View Replies]

To: Buckeye McFrog

5 stores? I guess she picked a winner.


6 posted on 05/15/2013 11:59:01 AM PDT by nickcarraway
[ Post Reply | Private Reply | To 5 | View Replies]

To: nickcarraway

It has never been out of style with me! Love it!


7 posted on 05/15/2013 12:00:21 PM PDT by Clintons Are White Trash (If stupid ever reaches $150 a barrel then I want the drilling rights to Maxine Water's head.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway; Revolting cat!; Slings and Arrows
If Public Broadcasting didn't do it, who would? Please tell your Congressman to continue supporting taxpayer subsidization of PBS/NPR...
8 posted on 05/15/2013 12:00:34 PM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
[ Post Reply | Private Reply | To 1 | View Replies]

To: basil

I love butterscotch as well.

Better than chocolate or vanilla for making malts and shakes. My problem is that its hard to find. My local Fosters Freeze thinks carmel (can you believe it) is a suitable substitute for my beloved butterscotch.


9 posted on 05/15/2013 12:02:43 PM PDT by InterceptPoint (If I had a tag line this is where you would find it)
[ Post Reply | Private Reply | To 4 | View Replies]

To: martin_fierro

Just had some on last week.


10 posted on 05/15/2013 12:03:10 PM PDT by Da Coyote
[ Post Reply | Private Reply | To 2 | View Replies]

Fluffy Was Shocked To Find That Not Only Could He Eat A Mouse, He Could Use One


Click The Pic To Donate

Support FR, Donate Monthly If You Can

11 posted on 05/15/2013 12:03:49 PM PDT by DJ MacWoW (My faith and politics cannot be separated)
[ Post Reply | Private Reply | To 1 | View Replies]

To: a fool in paradise

PBS is a Communist tool. Lots of channels do far more than PBS ever has. Take your liberal spam elsewhere.


12 posted on 05/15/2013 12:04:18 PM PDT by CodeToad (Liberals are bloodsucking ticks. We need to light the matchstick to burn them off. -786 +969)
[ Post Reply | Private Reply | To 8 | View Replies]

To: nickcarraway

Butterscotch and Toffee Ice Cream.... Nom Nom Nom Nom.....


13 posted on 05/15/2013 12:05:31 PM PDT by GraceG
[ Post Reply | Private Reply | To 1 | View Replies]

To: a fool in paradise; Revolting cat!; Slings and Arrows; CodeToad

Why post from NPR? Well, we already paid for it, and were not getting a refund.


14 posted on 05/15/2013 12:05:53 PM PDT by nickcarraway
[ Post Reply | Private Reply | To 8 | View Replies]

To: CodeToad

It was sarcastic. NPR holds themselves as being a “lone voice” and “important resouce” in the world.

Articles about butterscotch and other foodstuffs are one thing, but with blogs, etc. there is no need to taxpayer funding of such material.


15 posted on 05/15/2013 12:07:29 PM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
[ Post Reply | Private Reply | To 12 | View Replies]

To: a fool in paradise

Haha, love the counter-motivation!


16 posted on 05/15/2013 12:08:09 PM PDT by swampthang77
[ Post Reply | Private Reply | To 8 | View Replies]

To: CodeToad

And with the voice of Elmo being worth tens of millions of dollars in personal wealth, defunding PBS would NOT “kill” Big Bird, no matter what the lying liars in the media said in 2012.


17 posted on 05/15/2013 12:08:36 PM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
[ Post Reply | Private Reply | To 12 | View Replies]

To: nickcarraway
A few years ago, I took my mother to a restaurant I was reviewing. During these dinners, I make emphatic suggestions ("eat this or no more free meals") as to what everyone should order, orchestrating the experience from appetizers to entrees to desserts. Love it or hate it, that's how things are done when you dine with a reviewer.

No offense, Rina Rapuano , but you are a Major League bitch. Hell on Wheels. I wake up every day thanking God I don't have to deal with manipulative jerks like you.

18 posted on 05/15/2013 12:13:06 PM PDT by Cyber Liberty (I am a dissident. Will you join me? My name is John....)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

I’d rather NPR spend their time waxing poetic about butterscotch then doing things like trying to kneecap Clarence Thomas.


19 posted on 05/15/2013 12:13:17 PM PDT by Buckeye McFrog
[ Post Reply | Private Reply | To 14 | View Replies]

To: a fool in paradise

“If Public Broadcasting didn’t do it, who would?”

Who would want to?


20 posted on 05/15/2013 12:15:05 PM PDT by Huskrrrr
[ Post Reply | Private Reply | To 8 | View Replies]

To: Cyber Liberty

A better assessment to the value of a meal comes when you actually PAY for the foods you are eating and whether you are willing to come back to try other enticing items even if you had mixed feelings the first time you dined there.

Same comes with movie, concert, album, and vacation reviews.

When a reader is parting with hard earned cash, they should expect satisfaction comparable to what is paid out.


21 posted on 05/15/2013 12:19:19 PM PDT by a fool in paradise (America 2013 - STUCK ON STUPID)
[ Post Reply | Private Reply | To 18 | View Replies]

To: basil

I loved scotch!


22 posted on 05/15/2013 12:19:42 PM PDT by Puppage (You may disagree with what I have to say, but I shall defend to your death my right to say it)
[ Post Reply | Private Reply | To 4 | View Replies]

To: Puppage

23 posted on 05/15/2013 12:21:11 PM PDT by Puppage (You may disagree with what I have to say, but I shall defend to your death my right to say it)
[ Post Reply | Private Reply | To 22 | View Replies]

To: Cyber Liberty

Why don’t you tell her what you really think of her???


24 posted on 05/15/2013 12:24:27 PM PDT by BooBoo1000 (Behind every successful man is and amazed Mother In Law.)
[ Post Reply | Private Reply | To 18 | View Replies]

To: a fool in paradise

Sorry, did read the sarcasm. We’re on the same page.


25 posted on 05/15/2013 12:25:51 PM PDT by CodeToad (Liberals are bloodsucking ticks. We need to light the matchstick to burn them off. -786 +969)
[ Post Reply | Private Reply | To 17 | View Replies]

To: CodeToad
 photo 9924f858-2fcf-48b0-ba91-7295c7a15b1a_zps76f3868c.jpg
26 posted on 05/15/2013 12:26:20 PM PDT by Huskrrrr
[ Post Reply | Private Reply | To 12 | View Replies]

To: BooBoo1000

I’m too gentle a person.


27 posted on 05/15/2013 12:27:48 PM PDT by Cyber Liberty (I am a dissident. Will you join me? My name is John....)
[ Post Reply | Private Reply | To 24 | View Replies]

To: Huskrrrr

{sigh} I miss Gahan Wilson so much.


28 posted on 05/15/2013 12:32:20 PM PDT by Cyber Liberty (I am a dissident. Will you join me? My name is John....)
[ Post Reply | Private Reply | To 26 | View Replies]

To: InterceptPoint

Here you go—you can make your own:

1 C packed Brown Sugar
1/4 cup cornstarch
3 Cups milk
1/4 tsp salt
3 egg yolks, beaten
1/4 C butter, 1 tsp vanilla

In small bowl mix together Brown Sugar, Corn Starch, and Salt.

Add enough milk to make a thick past. Bring rest of the milk to a boil, stir in the brown sugar mix, return to boil and cook for 1 minute.

Place egg yolks in small pan, and temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Add to the pan with the rest of the milk, and stir well. (I use a whisk for stirring)

Cook—stirring constantly for 1 minute.

Remove from heat and stir in butter.

Pour into bowls, let cool slightly and enjoy.

OR: buy a package of Jello butterscotch pudding mix and follow package instructions.


29 posted on 05/15/2013 12:38:36 PM PDT by basil (basil --Second Amendment Sisters.org)
[ Post Reply | Private Reply | To 9 | View Replies]

To: basil

Works much better than my recipe of two parts butter to one part scotch...


30 posted on 05/15/2013 12:54:56 PM PDT by Buckeye McFrog
[ Post Reply | Private Reply | To 29 | View Replies]

To: Buckeye McFrog

ROTFLMAO!


31 posted on 05/15/2013 1:34:53 PM PDT by basil (basil --Second Amendment Sisters.org)
[ Post Reply | Private Reply | To 30 | View Replies]

To: nickcarraway

Neat!


32 posted on 05/15/2013 2:58:35 PM PDT by Chainmail (A simple rule of life: if you can be blamed, you're responsible.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: a fool in paradise

I thought Elmo was facing major prison time.


33 posted on 05/15/2013 3:09:35 PM PDT by nickcarraway
[ Post Reply | Private Reply | To 17 | View Replies]

To: Buckeye McFrog

“The wife got a hankering for some on her ice cream a couple weeks back. Had to go to five stores to find it!”

So just make it...beats going to five stores, and beats Smuckers too, IMO...

Homemade Butterscotch Sauce
Yield: About 2 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
½ cup unsalted butter, at room temperature
1 cup dark brown sugar
1 cup heavy cream
1 teaspoon fleur de sel (or other flaky sea salt)
1 tablespoon vanilla extract

Directions:
1. Melt the butter in a medium-sized saucepan over medium heat. Add the sugar, cream and salt, and whisk until well blended. Bring to a boil then reduce the heat slightly and gently boil for 5 minutes.

2. Remove from the heat and whisk in the vanilla extract. Serve warm or at room temperature (the sauce will thicken as it cools). Store in an airtight container in the refrigerator and re-warm before using.

(Recipe adapted from Smitten Kitchen)


34 posted on 05/15/2013 3:30:23 PM PDT by GGpaX4DumpedTea
[ Post Reply | Private Reply | To 5 | View Replies]

To: nickcarraway

35 posted on 05/15/2013 3:45:38 PM PDT by jaz.357 (Contrary To Ordinary)
[ Post Reply | Private Reply | To 1 | View Replies]

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson