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butterscotch


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12 replies to this topic

#1 guajolote

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Posted 06 May 2003 - 08:26 AM

My daughter was sucking on a mystery flavored Dum-Dum lollipop last night and gave me a taste. I said, "That's butterscotch flavored." She asked what butterscotch is and I had to admit that I had no idea, but knew where to find out.

Anyone?


#2 MatthewB

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Posted 06 May 2003 - 08:28 AM

Butterscotch

:huh:

#3 Fat Guy

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Posted 06 May 2003 - 08:29 AM

Butterscotch is primarily butter and brown sugar. There are several variants as well.

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#4 guajolote

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Posted 06 May 2003 - 08:31 AM

Butterscotch

:huh:

good one :laugh:

Can you make cheese from camel's milk?


#5 MatthewB

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Posted 06 May 2003 - 08:33 AM

Camel cheese

:unsure:

#6 JAZ

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Posted 06 May 2003 - 09:49 AM

From an old issue of Fine Cooking magazine:

"Butterscotch is caramel -- and then some. Whereas caramel is made with white sugar, butterscotch uses brown sugar for a deeper flavor. It's also enriched with butter or cream, and it gets a flavor boost from a generous dose of salt."

#7 JFLinLA

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Posted 06 May 2003 - 09:52 AM

OK, so we've differentiated between caramel and butterscotch.

Now then, what's toffee?
So long and thanks for all the fish.

#8 claire797

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Posted 06 May 2003 - 10:22 AM

OK, so we've differentiated between caramel and butterscotch.

Now then, what's toffee?

Sugar takes on a different consistency at various stages of the cooking process -- soft ball, hard ball, hard crack etc. Without looking it up, my guess would be that toffee has just been cooked longer.

#9 tan319

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Posted 06 May 2003 - 08:36 PM

OK, so we've differentiated between caramel and butterscotch.

Now then, what's toffee?

caramelized sugar, deglazed with heavy cream, to me.
2317/5000

#10 Lesley C

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Posted 06 May 2003 - 09:24 PM

So there's never any Scotch involved?
Why not deglaze your brown-sugar caramel with butter, cream and a shot of Scotch?
Hmm...I might have something there.

#11 Fat Guy

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Posted 06 May 2003 - 09:27 PM

Single malt butterscotch.

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#12 joiei

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Posted 06 May 2003 - 10:27 PM

When I worked at The Grill Room, we did a butterscotch with scotch. The recipe belonged to my pastry chef-Lisa Liggett.
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#13 tan319

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Posted 07 May 2003 - 05:29 AM

So there's never any Scotch involved?
Why not deglaze your brown-sugar caramel with butter, cream and a shot of Scotch?
Hmm...I might have something there.

Think I;m going to have to try this.
Ummmmm, Laphroig...
2317/5000