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BUTTERSCOTCH

BASIC BUTTERSCOTCH RECIPE

Preparation Time : 30 minutes

Ingredients
75 gm granulated sugar
18 gm liquid glucose
30 ml water
6 gm butter

Method
Dissolve sugar, liquid glucose and water and boil to 143-1450 C.
Then stir in butter. The butter should disperse completely in hot syrup. Stir till mixture leaves sides of pan.
Pour on marble slab or oil brushed container and let it cool.
Crush the butterscotch and use it as topping and in desserts.


BASIC BUTTERSCOTCH SAUCE RECIPE

Preparation Time : 30 minutes

Ingredients
225 gm grain sugar
15 ml liquid glucose
25 ml water
12 gm butter
225 gm cooking cream

Method
Dissolve sugar, liquid glucose and water and boil to 143-1450 C.
Then stir in the butter. The butter should disperse completely in hot syrup.
When the syrup is still hot, mix the cooking cream in and whisk vigorously. Cook for some more time until it thickens.
Cool and serve.

SOURCED FROM SAVVY COOKCOOK MAY 2007
Recipe by Chef Kisley Kumar



 

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