su-Hot Butterscotch

Erin Kunkel

YieldsMakes 5 cups (serving size: 1/2 cup)Total Time35 mins

At 20th Century Café in San Francisco, chef-owner Michelle Polzine serves hot butterscotch in a teacup with a dollop of whipped cream. It's like hot chocolate but with a caramelly flavor profile. Take a Thermos-ful along when trick-or-treating, and for the adults, go ahead and top with a splash or two of rum.

How to Make It

Step 1
1

Put butter in a medium saucepan and sprinkle with sugars. Cook over medium heat until butter is melted, whisking to combine; then cook, stirring constantly with a heatproof flexible spatula, until butterscotch begins to smoke, 5 to 10 minutes. Reduce heat to ­medium low and continue cooking and stirring until butterscotch is reddish brown and has the consistency of peanut butter, about 10 minutes.

Step 2
2

Remove from heat and very carefully whisk in 2 tbsp. water to stop the cooking. Whisk in cream, milk, and salt. ­Gently reheat (the acid in the sugars will cause it to break if overheated). Drink right away, or pour into a warm Thermos for sipping later.

Make ahead: Up to 2 days, chilled. Reheat as instructed above.

Ingredients

 5 tablespoons unsalted butter
 1/4 cup muscovado sugar
 1/4 cup packed dark brown sugar
 3 tablespoons whipping cream
 4 cups whole milk
 1/2 teaspoon kosher salt
 1 tablespoon rum (optional for those over 21), plus more for serving

Directions

Step 1
1

Put butter in a medium saucepan and sprinkle with sugars. Cook over medium heat until butter is melted, whisking to combine; then cook, stirring constantly with a heatproof flexible spatula, until butterscotch begins to smoke, 5 to 10 minutes. Reduce heat to ­medium low and continue cooking and stirring until butterscotch is reddish brown and has the consistency of peanut butter, about 10 minutes.

Step 2
2

Remove from heat and very carefully whisk in 2 tbsp. water to stop the cooking. Whisk in cream, milk, and salt. ­Gently reheat (the acid in the sugars will cause it to break if overheated). Drink right away, or pour into a warm Thermos for sipping later.

Make ahead: Up to 2 days, chilled. Reheat as instructed above.

Hot Butterscotch