Spirited Cooking: Whiskey Butterscotch Sauce
Your desserts will never be the same
Today on The Daily Meal
We know it’s dangerous to suggest mixing Scotch with anything but a few drops of water or perhaps an ice cube or two. Let’s just say people are very particular when it comes to fixing a dram.
So if you’re sensitive about this subject — brace yourself. Lucy Baker, author of the recently published Edible DIY, was good enough to share with us a recipe from her book for a delicious dessert sauce that actually features whiskey. It puts the Scotch back in butterscotch.
But don’t worry; it only calls for an ounce and a half of liquor, and we think it’s well worth it. The confection tastes wonderful drizzled on ice cream or baked goods. Baker even recommends topping pancakes and waffles with some instead of maple syrup. We trust her, since we’re also big fans of her Dirty Girl Scout Cookies, which include Irish cream liqueur, coffee liqueur, and crème de menthe.
While Baker’s formula works with smooth and sweet Highland single malts, blends and Irish whiskey, we found that it was excellent using a smoky, peaty Scotch like Caol Ila, giving it an amazing depth. A word of caution: You may never be able to eat ice cream again without it. Enjoy!
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