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Hot Butterscotch





Yields
Makes 5 cups (serving size: 1/2 cup)



Total Time
35 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.

su-Hot Butterscotch




Erin Kunkel

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 162Calories from Fat 58
% Daily Value *
Total Fat 11g17%

Saturated Fat 6.4g32%
Cholesterol 30mg10%
Sodium 140mg6%
Total Carbohydrate 14g5%

Dietary Fiber 0.0g0%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.