Butterscotch Flavor Powder Recipes

HOMEMADE BUTTERSCOTCH PUDDING

Steps:

• In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

BUTTERSCOTCH FLAVOR POWDER

Steps:

• Mix the ingredients together in a pan, adding just enough water to wet down the other ingredients, set a stovetop burner in the medium heat range, and, stirring constantly, cook slowly until the temperature of the mixture is a carefully measured 310 degrees F. Cooking slowly is important for giving the Maillard reaction time to take place. (The Maillard reaction is what develops the butterscotch flavor). For measuring the temperature, I use an infrared surface temperature thermometer. There are many brands of these infrared thermometers on Amazon.
• When the mixture is cooked, pour it immediately (not letting it harden) onto a flat surface that has been covered with a sheet of parchment paper, and let the mixture cool for, say, 20 minutes, until it is rock solid. Then crack it up with your food-gloved hands, transfer it to a blade type coffee grinder, and grind it into a fine powder. This may require several "transfer-grind" operations. Store the powder in a refrigerator, and use it as desired.

CLASSIC BUTTERSCOTCH DROPS RECIPE

Steps:

• Prepare 2 large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
• Combine the sugar, cream, and water in a large saucepan over medium heat and stir until the sugar dissolves. Add the cream of tartar and boil the mixture until it reaches 240 F ( soft-ball stage ). Add the butter and continue boiling until the mixture reaches 280 F ( soft-crack stage ).
• Remove the pan from the heat and stir in the vanilla extract.
• Using a very small teaspoon, carefully drop spoonfuls of the hot candy onto the prepared baking sheets. It is important to work quickly before the candy begins to set. The drops will spread, so leave a bit of space in between your spoonfuls. Continue forming small butterscotch drops on the prepared sheets until you run out of candy or it becomes too hard to work with.
• Allow the drops to set at room temperature, then lift them off the baking sheet. Serve immediately, or place them in an airtight container and store at room temperature for up to 2 weeks.