Butterscotch Salted Caramel
-
- Prep
- 5 min
-
- Total
- 20 min
-
- Serving
- 250 mL bowl
Ingredients
- 60 ml (1/4 cup) Water
- 225g (1 cup) sugar
- 15 ml (1 tbsp) colourless corn syrup
- 30 mL (2 tbsp) scotch whisky
- 125 mL (1/2 cup) Scotsburn 35% cream
- 56 g (1/4 cup) Scotsburn unsalted butter, cubed
- 2 g (1/2 tsp) sea salt
Directions
- In a saucepan, bring the sugar, corn syrup and scotch to a boil until the mixture turns an amber colour. Remove from the heat and gradually add the cream. Be careful of splashes.
- Bring to a boil for a second time, until the mixture is smooth. Stir gradually while adding the butter and the sea salt until the butter melts. Pour into glass jars and let the caramel cool down at room temperature. Can be stored covered for two weeks at room temperature or 1 month refrigerated.
Tip
You can enjoy the caramel on toasted bread, with yogurt, on ice cream, with a piece of cake, on doughnuts or just right off the spoon!
Products in this recipe
Cream
In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.
Butter
The dairy goodness that started it all in 1900, our butter is still a smooth and delicious staple with a place in every kitchen.
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