In his capacity as pastry chef at La Becasse, Caleb Mikus has built up quite a repertoire of delectable dessert recipes. When asked to submit something to this column he produced a list of summer-worthy treats, including this one for butterscotch sauce.
Butterscotch sauce is as easy to make as the five-step recipe suggests — and the fifth step is to simply let it cool. It is handy to have a candy thermometer to know when to stop boiling the mixture — it gets frothy, and takes a few minutes longer than you might think (so maybe 15 minutes).
The completed butterscotch is outstanding over the tastes-like-homemade Shetler’s vanilla ice cream, but beware, you might find yourself eating more ice cream than planned just so that you can eat more butterscotch. You might decide that to truly enjoy this butterscotch by itself. All you really need is a spoon!
4 oz. (8 T) butter
2 T. light corn syrup
¼ cup water
¾ cup granulated sugar
¼ cup brown sugar
1/3 cup heavy cream
1 tsp. dark rum
1 tsp. vanilla extract ½ tsp. salt ½ tsp. lemon juice
Heat the butter, corn syrup and water over medium heat until the butter is melted.
Stir in both sugars, constantly scraping down the sides of the saucepan. Bring to a boil without stirring and cook until light brown and the temp is 245° F.
Remove from heat and stir in the heavy cream, dark rum, vanilla extract, salt and lemon juice. Let cool.
Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Chimoski Bakery, Kerby’s Bar & Grill, La Becasse, Little Traverse Inn, The Manor on Glen Lake, Riverside Inn, Trish’s Dishes and Western Avenue Grill.