Hubby's birthday is coming up soon, and has put in a request for flourless brownies, topped with organic vanilla ice cream, and of course whiskey butterscotch sauce.
I whipped up a batch of sauce before the weekend, so I could have that ready. Not sure what the birthday dinner will entail just yet, but I'll be guessing he'll ask for tacos. Maybe.
I make it with organic/non-gmo corn syrup. The above photo is the only brand I am able to purchase here. And organic heavy cream (the only organic cream I can buy in stores here).
And of course with my homemade vanilla extract. All ingredients are organic, with some being made, some purchased. Aside from whiskey and salt.
You start by adding 1 1/2 cups of packed light brown sugar to a medium saucepan. Add 1/4 cup water, 1/3 cup light corn syrup, 2 Tbsp. unsalted butter and 1 tsp. salt. Note: Original recipe calls for "flaky sea salt" but I am unable to find it in our stores, so salt is what I have used and so far works fine.
Heat the ingredients until the sugar is dissolved (I used slightly lower than medium heat), add 3/4 cup heavy cream. Simmer until it thickens. I set my timer for 12 minutes, and when it beeps I put a tiny amount of sauce on a plate and let it cool a minute (to check it's thickness). If it's ready, add 3 Tbsp. whiskey, and 1/2 tsp. vanilla extract. Simmer 3 more minutes and remove from heat. I allow it to cool for 30-40 minutes in the pan, then pour into 2 half-pint jars and 1 - 4 oz. jar. I have, in the past, poured it into the jars to cool vs. in the pan as well. When cool, add lids/rims and refrigerate. This will last one month.
Note: Remove from the refrigerator a few minutes before serving. It will be too thick otherwise. Let it warm up a bit.
I whipped up a batch of sauce before the weekend, so I could have that ready. Not sure what the birthday dinner will entail just yet, but I'll be guessing he'll ask for tacos. Maybe.
And of course with my homemade vanilla extract. All ingredients are organic, with some being made, some purchased. Aside from whiskey and salt.
You start by adding 1 1/2 cups of packed light brown sugar to a medium saucepan. Add 1/4 cup water, 1/3 cup light corn syrup, 2 Tbsp. unsalted butter and 1 tsp. salt. Note: Original recipe calls for "flaky sea salt" but I am unable to find it in our stores, so salt is what I have used and so far works fine.
Heat the ingredients until the sugar is dissolved (I used slightly lower than medium heat), add 3/4 cup heavy cream. Simmer until it thickens. I set my timer for 12 minutes, and when it beeps I put a tiny amount of sauce on a plate and let it cool a minute (to check it's thickness). If it's ready, add 3 Tbsp. whiskey, and 1/2 tsp. vanilla extract. Simmer 3 more minutes and remove from heat. I allow it to cool for 30-40 minutes in the pan, then pour into 2 half-pint jars and 1 - 4 oz. jar. I have, in the past, poured it into the jars to cool vs. in the pan as well. When cool, add lids/rims and refrigerate. This will last one month.
Note: Remove from the refrigerator a few minutes before serving. It will be too thick otherwise. Let it warm up a bit.
Comments
Yum - Enjoy!!!
God bless.
RB
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