Spicy Homemade Butterscotch Recipe

Such a treat having a sweet and spicy butterscotch. This goes great on coffee cake, vanilla ice cream, cinnamon rolls and chocolate cake.

Ingredients:

1 c light brown sugar, lightly packed

3/4 c heavy cream

1/8 c water

1/2 tsp fine sea salt

1/4 c unsalted butter

4-5 fresh hot peppers (habanero, ghost, reapers etc) or 10 cayenne pepper

1 lemon or orange, juiced

Tools needed:

Wire whisk

Cutting board

Sharp knife

Measuring cups/spoons

Small stock pot with tight fitting lid

Mason jar for stirring

Fine mesh strainer

Small ladle

How to make it:

The lemon (or orange) in the recipe is here to help the butterscotch from getting grainy. It helps break down the sugar crystals resulting in a smooth sauce. There isn’t enough in the recipe to notice the taste.

Wash and dry peppers, remove the stem and cut into slices.

Place all ingredients in a small stock pot.

While whisking, bring the contents in the pot up to a simmer over medium heat. Once a simmer is achieved, lower the heat to medium low and cover the pot with the lid. Continue to simmer for 4 - 5 minutes. Turn off the heat and keep the lid on. Let stand for 1 hour to cool. Once cooled, strain out the peppers. Store in a glass mason jar. I found that the peppers are tasty when tossed in some granulated sugar after getting removed from the sauce for another sweet and spicy treat.

Label and date. This will keep in the refrigerator for up to 1 month. When you want to use, remove from the refrigerator to warm up for 30 or so minutes.

Enjoy!

Logan