How to lower freezing temperature of butterscotch?
My current butterscotch recipe is a simple brown sugar, butter, and cream. When attempting to use it as a topping for ice-cream, I have to heat it up to warm/hot to get it to be a liquid. After pouring it on some ice-cream, and in the time it takes to walk 20 feet from kitchen to living room, the butterscotch has already come back to cold and has become a sticky, solid texture.
What can I add to my butterscotch to lower its freezing/solidifying point so that it remains a viscous liquid when added to ice cream (like a consistency between maple syrup and molasses)?
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Does butterscotch freeze?
Yes. You can freeze butterscotch sauce. Here are some tips: TIP #1: The heavy cream in the sauce will expand when frozen, so don't use a glass container to store it in the freezer.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.How long can you keep homemade butterscotch?
Storage: The butterscotch sauce (and variation) will keep in an airtight jar in the fridge for up to 2 weeks.What makes butterscotch taste like butterscotch?
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.Can You Leave Your Butter On The Counter?
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