Butterscotch Sauce consistency
I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in it, or simply clumps to the side of the pan while having a runny consistency in the middle of it.
I tend to start with 7 muscovado : 2 butter : 5 cream.
I melt the butter, dissolve the sugar thoroughly, then stir in the cream, allowing it to bubble lightly, not boil, though I have tried this, also (I don't use a thermometer - I don't have one!).
Why should I get such varied results on the consistency?
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Does butterscotch sauce thicken?
If you don't cook the sauce enough it won't thicken. If you cook it for too long, or at a full boil, then it will thicken too much and be more like butterscotch candy.Why is my butterscotch runny?
Runny butterscotch - high-moisture butter, low-fat cream are usually the culprit. Place it back on the heat and let the liquid evaporate. The sauce will thicken as you heat the mixture. Take note that it will thicken considerably as it cools as well.Why is my butterscotch sauce grainy?
#1 Caramel turns grainyGraininess is caused by crystallization. What happens when sugar and water boil is that sugar syrup that is formed can splash or splatter onto the sides of the pan. It then immediately evaporates and turns back into crystals.Is butterscotch soft or hard?
Butterscotch is a type of soft-crack candy created by slowly heating butter and brown sugar together. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavor than classic caramel.Homemade Butterscotch Sauce Recipe - Easy Basic Recipe | Perfect for Topping, Cakes \u0026 More
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