Hardening Homemade Butterscotch into the Consistency of Butterscotch Chips
I've been considering making butterscotch chip cookies with homemade butterscotch chips for a while now, but every time I look for recipes I find only butterscotch sauce recipes or recipes that use butterscotch chips.
So, assuming I've made butterscotch sauce, how would I go about properly hardening it to make chips or chunks out of it?
Best Answer
This page suggests mixing the butterscotch sauce in to white chocolate, which makes sense to me. You need something that will be solid at room temperature.
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How do you thicken butterscotch sauce?
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 runny?
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.What are butterscotch chips made from?
SUGAR, FRACTIONATED PALM KERNEL OIL, MILK, NONFAT MILK, 2% OR LESS OF HYDROGENATED PALM OIL, SOY LECITHIN, BUTTER, NATURAL AND ARTIFICIAL FLAVORS, YELLOW 6 LAKE, YELLOW 5 LAKE, CARAMEL COLOR, CORN SYRUP, BLUE 2 LAKE, ACETIC ACID.What is difference between butterscotch and caramel?
Like caramel, butterscotch is a cooked sugar. The main distinction is that butterscotch is made with brown sugar instead of white sugar.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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