Wednesday, October 14, 2009

Fat-Free Butterscotch Syrup?

Is that possible? Using real butter?

Yes. Yes, it is.

It's dipping into the warm drink zone here in Yankee Land. We have a particular favorite to coincide with the beginning of apple cider season: ButterBeer.


Yes, this is the name of a drink from the Harry Potter series. We first had it at an Alamo Drafthouse screening and the server described it at spiced cider, butterscotch syrup, and a shot of rum. [I imagine it's a take off of a Betty Crocker-type butter rum cider.] We've bought Monin syrup and made it that way, but I dislike ingredients called "butterscotch flavor." Real butterscotch sauce isn't hard to make, -- butter, brown sugar, cream -- and substituting water for heavy cream makes it a syrup instead of a sauce. I also happen to know a secret for taking the fat out of butter in a syrup base.

You ready?

Recipe: Butterscotch Syrup
yields~1 cup

1/4 c (4T) butter
1/2 c brown sugar
pinch of salt
1/2 c water
1/2 tsp vanilla

Melt butter until foamy with first hint of browning. [If it starts to smell burned, it is. Dump it and start over.] Whisk in sugar and stir occasionally until sugar dissolves and mixture is bubbly. Slowly pour in water while whisking continuously. The mixture will foam and sputter. Don't flinch.


Pour into a heatproof bowl or measuring cup (Pyrex is good) and stir in vanilla. Freeze until butterfat forms a solid layer on top. Scrape off the fat and store for another unwholesome purpose or discard. Let syrup come to room temp, if sugar is still grainy, bring to a boil again (nuke) until sugar dissolves completely. [It shouldn’t be, but these things sometimes happen.]

Bottle syrup and store in the refrigerator. [I have squeeze bottles, but you can reuse a [clean] honey or maple syrup bottle]

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