Butterscotch Flavor Powder Recipes

BUTTERSCOTCH PANCAKES

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Add the brown sugar and stir to combine.Bring to a boil then reduce to a slow and steady boil and continue cooking, stirring frequently, for 2-3 minutes.
• Carefully add the heavy cream and salt. Stir to combine. Bring mixture back to a slow boil. While stirring, cook another 3-4 minutes.
• Remove from heat and stir in vanilla extract and Scotch, if using.
• Set aside and allow to cool. Sauce will thicken as it cools.
• In a large bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
• In a medium bowl, whisk together the eggs, buttermilk, homemade butterscotch sauce (recipe above) and melted butter.
• Add the wet mixture to the dry mixture and stir until incorporated. Do not overmix. The batter will still be slightly lumpy.
• Heat a griddle or skillet over medium heat. Coat generously with butter, then ladle ⅓ cup batter onto griddle for each pancake.
• Cook until the edges are golden and bubbles form and pop on the surface, about 2-3 minutes. Flip and continue cooking, about 2-3 minutes longer.

BUTTERSCOTCH CUPCAKES

Steps:

• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
• Mix together the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
• In another bowl beat together the eggs, vegetable oil, butterscotch flavor, and buttermilk.
• Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
• Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.
• Start beating the heavy cream in a mixing bowl.
• Slowly start adding the butterscotch instant pudding mix and the icing sugar. Add the butterscotch flavor as well and continue beating until the heavy cream reaches the desired consistency.
• Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
• Finish with the golden star sprinkles.

HOMEMADE BUTTERSCOTCH PUDDING

Steps:

• In a large bowl, combine milk and heavy cream. In a separate medium bowl, whisk together egg yolks, cornstarch, and a touch of milk until smooth. Set both bowls aside.
• In a medium heavy duty pot set over medium heat, whisk together the brown sugar, salt, and water until sugar dissolves. Once bubbling, allow to cook without stirring, until mixture turns a thick dark amber color, about 6 minutes, keeping a close eye so it doesn't burn. (Don't stir, but it is okay to swirl the pan around a bit to distribute the heat, if necessary.)
• Slowly add in the milk/cream, whisking as you pour. (The sugar will seize up and become hard, but don't worry, everything will melt as it continues to cook on the heat.) Bring mixture to a boil over medium heat, whisking constantly to dissolve the sugary bits.
• Transfer 1 cup of the hot caramel mixture to the bowl with the egg yolks, whisking to combine, then pour back into the pot, whisking the entire time so the eggs don't scramble.
• Turn the heat down to medium-low and continue to cook and stir until the custard thickens, about 1 minute.
• Remove from heat and immediately pour it through a fine mesh strainer over a bowl (preferably one with a spout for easier pouring.) Stir in butter until melted and completely smooth. Then add in the vanilla.
• Divide pudding among 4-6 custard glasses (depending on their size.)
• Chill until cold and set, 4-6 hours.
• Once the puddings are mostly cool and set, you can spoon a thin layer of cooled caramel sauce on top. Then let them finish chilling completely.
• Pipe a little homemade whipped cream on top and enjoy!

BUTTERSCOTCH MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BUTTERSCOTCH FLAVOR POWDER

Steps:

• Mix the ingredients together in a pan, adding just enough water to wet down the other ingredients, set a stovetop burner in the medium heat range, and, stirring constantly, cook slowly until the temperature of the mixture is a carefully measured 310 degrees F. Cooking slowly is important for giving the Maillard reaction time to take place. (The Maillard reaction is what develops the butterscotch flavor). For measuring the temperature, I use an infrared surface temperature thermometer. There are many brands of these infrared thermometers on Amazon.
• When the mixture is cooked, pour it immediately (not letting it harden) onto a flat surface that has been covered with a sheet of parchment paper, and let the mixture cool for, say, 20 minutes, until it is rock solid. Then crack it up with your food-gloved hands, transfer it to a blade type coffee grinder, and grind it into a fine powder. This may require several "transfer-grind" operations. Store the powder in a refrigerator, and use it as desired.