What is the butterscotch syrup?

Butterscotch syrup is a strong, liquid confectionery containing the tastes of brown sugar and butter. Traditional Butterscotch is stronger and is made of a mixture of brown sugar, butter and cream heated on the "soft crack" phase. The syrup uses treacle or similar components and is heated to a lower temperature for a soft, thin consistency. The brown sugar is often cut or replaced by these tones, which is mixed with butter and cream before cooling. It is known that the basic butterscotch originated during the 19 th century.

TRUE BUTTERSCOTCH consists of a mixture of brown sugar, butter and cream heated to a certain temperature range. The clothing is similar to caramel, but is cooked only on the "soft crack phase" of sugar at approximately 270 ° to 290 ° Fahrenheit (132 ° to 143 ° C). At this stage, its cooled fibers are only flexible, not stiff and broken as toffee.

Adding an instruction or other liquid turns sugar in this mixture to create a Butterscotch syrup. Is also heated only on the thread, about 230 ° to233 ° Fahrenheita (110 ° to 111 ° C) for much softer, thinner confectionery. Home recipes can contain real butter and sugar, or, as often with commercial products, artificial aroma and high -fructose corn syrup. While a stronger sauce is usually used as a decoration or watering, the butterscotch syrup is used for flavoring, similar to vanilla and other extracts. It is especially common for drinks, liqueurs and as a component for candies and puddings with butterscotch flavor.

Home syrup Butterscotch can be made by cutting or replacing brown sugar desired in the sauce recipe. The butter is heated in a pan on medium heat until syrup and brown sugar are added. The replacement of all brown sugar produces thinner syrup, but it affects Flav or. The mixture is mixed for two to four minutes until the grain mixture is folded into the molten liquid. The cream is added and beaten within about 10 minutes,when the syrup is removed from the heat and left to cool.

First, the well -known version of the confectionery appeared in 1817 as "Doncaster Butterscotch" by S. Parkinson and Sons. The term "Butterscotch" may apply to the burning of its oily components, but the word cattle also means "cut", which is necessary, while the candy is still soft, before hardening. Butterscotch syrup is not solved because of his thinner consistency.