Butterscotch sauce is quick to make, and it tastes delicious swirled into yoghurt with a few roasted nuts on top. I have a sweet tooth, but I have a rule that if I want to eat something sweet, I either have to make it from scratch, or go out and buy it. The good thing about making sweet things from scratch is that when I see how much butter, sugar or cream goes into a recipe, I’m inclined to eat a little less. This sauce is very rich, and I think it complements the tart flavour of natural yoghurt. It goes beautifully with vanilla ice cream and gingerbread, too.
Do you know the difference between butterscotch and caramel sauce? Butterscotch is made with brown sugar, whereas caramel is made with white sugar. The hard butterscotch confectionery is credited to Samuel Parkinson, an English confectioner who began making it in 1817 in Doncaster, Yorkshire. https://discovery.nationalarchives.gov.uk/details/r/eb0a65a4-603c-4cc2-a420-cfdc36693104 The origin of the name is uncertain. “Scotch” may be a derivation of “scorch,” due to the high cooking temperature required to make butterscotch. It may also refer to “cut or score,” the process by which the confectionery must be cut before it hardens.
If you’re after something a little more nutritious to satisfy your sweet craving, you might like to try these: https://atamandastable.com.au/oven-dried-apple…-and-mixed-spice/
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- 35 g unsalted butter
- 1 cup brown sugar
- 1/2 cup cream
- In a small saucepan, melt the butter over a medium heat, then add the brown sugar.
- Add the cream, whisking continuously until all the sugar has dissolved. Remove from the heat and serve with Greek yoghurt or vanilla ice cream, or refrigerate until ready to use.