If you have extra Butterscotch, keep it in a jar in the refrigerator -- it lasts several weeks. Pour over vanilla ice cream. Make Robicelli's "butterbrew" egg creams. Fill a glass one third of the way full with milk, pour in the butterscotch until the milk now comes up to the glass's halfway point. use a butter knife to "stab" the liquid straight to the bottom, while you slowly pour seltzer up to the stop of the glass.
Reprinted by arrangement with VIKING STUDIO, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © ALLISON AND MATT ROBICELLI, 2013. —Allison Robicelli
- Makes 1 batch Butterscotch
(1 1/2 sticks) unsalted butter
1 1/4 cups
brown sugar (we use light, but dark is fine too)
pure vanilla extract
- Melt the butter in a medium heavy-bottomed, nonreactive saucepan, over low to medium heat.
- When the butter is melted, immediately dump in all the brown sugar, corn syrup, and salt and increase the heat to medium-high. Using a wooden spoon, stir the mixture near constantly, making sure you get into those corners so there's nothing hiding, just waiting to burn and ruin all your hard work.
- Keep cooking and stirring for about 5 minutes, until the mixture is bubbling and spitting at you -- don't forget to keep stirring.
- When the mixture looks like heavy wet sand, remove from the heat and slowly pour in the cream (be careful of burning your face). Slowly stir with a wooden spoon until the sugar and the cream are incorporated.
- Turn the heat to low and return pan to the stove. Switch from a wooden spoon to a wire whisk and simmer the butterscotch for 8 minutes, whisking occasionally.
- Remove from the heat, transfer to a heatproof bowl, and stir continuously for 1 minute off the heat. Add the vanilla and bourbon, if using, and continue to stir until well combined. Taste when it is cool enough to touch, and season with more salt, vanilla, or bourbon to taste.