+
Home Cooking

Crystallized Butterscotch Sauce

kittyfood | Dec 26, 201504:41 AM     1

Yesterday I was making butterscotch sauce as a base for butterscotch crème brulee. I've made this recipe many times, although it has been several years since I last made it. The butterscotch crystallized (or maybe the brown sugar crystals never melted). I whisked brown sugar and butter in the saucepan, let it come to a boil, and stirred frequently as directed. What went wrong? It was an extremely humid day here in New Orleans; perhaps that was a factor? I've researched online a little but haven't found anything very helpful, other than a hint to add a tablespoon of corn syrup at the start.

I made vanilla crème brulee with blueberries instead.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...

Better-Than-Homemade Goodies That Can Be Ordered Online
Shop

Better-Than-Homemade Goodies That Can Be Ordered Online

by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.