Caramel and Butterscotch

Butter and sugar, how I love thee. And combined with some (whisper it) condensed milk and that height of British marvels that is golden syrup… om, nom, and double nom. Of course, it does sometimes happen that you’ve not got any lait concentré sucré to hand (maybe you’ve used it all up making Tablet?), in which case the humble single or double cream may be substituted for a thinner result. And as all countries have not got Messrs Tate and Lyle to rely upon in times of need (or in the day to day), some runny honey will also give your caramel or butterscotch a taste which is definitely acceptable.

Herein presented are two recipes. The former is thicker, and slightly sweeter. Both are true to their Scottish VERY sweet tooth heritage and disgusted the Peruvian girl cooking pasta next to me. Both have quantities which can be taken with a pinch of salt… I tend to just shake in a bit of this and a bit of that, but the quantities provided seem about right. Both taste great after 5 minutes of heating but even better after 20.

And then, the question is: what to do with them? I went for caramel popcorn with the former (pour over freshly popped corn, stir or shake, then enjoy… wash hands after eating and before knitting), then good old-fashioned eating with a spoon, then included a caramel layer in a batch of brownies in order to stop myself from eating the whole pot. The butterscotch would have gone brilliantly with ice-cream, but alas that was not to be and so I substituted some fromage blanc (though I’m unfamiliar with UK yoghurt products, I think that would be equivalent to Greek yoghurt, perhaps)… and then returned with my spoon for the rest.

So, without further ado:

Caramel

100g butter

1 tin condensed milk

1/2 cup white sugar (100g)

1/2 cup brown sugar (100g)

4 tbsp golden syrup / 2 tbsp honey

  1. In a saucepan over the stove-top, melt the butter and sugars, then add the condensed milk and honey.
  2. Stir to avoid the appearance of brown bits (means you’ve burnt it), keeping it at medium-hot heat. You might even be best whisking it.
  3. Continue in this vein for about 20 minutes.
  4. Watch out for burning sugar.
  5. Take it off the heat and let it cool a bit then enjoy!

 

Butterscotch

50g butter

4 tbsp / 50g brown sugar

4 tbsp / 50g white sugar

150ml cream

2 tbsp honey

Couple of drops of vanilla

  1. Melt everything bar the vanilla and honey in a pan, then add the vanilla and honey.
  2. Keep stirring over a medium-hot heat for 15-20 minutes
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