butterscotch syrup

struttingstreets  asked:

Hey there, volunteer! I was wondering why Hugo kept glue in the pantry of the caravan.

Wow, er… That has to be the most specific question I’ve ever had the pleasure to receive on this blog. Congrats, I guess?

“There’s lots of sticky things here,” he said. “I see blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue. I don’t know why Hugo kept glue in the pantry, but never mind. Which items do you want?”
[The Slippery Slope, Chapter One]

I think it’s just a joke because Klaus is looking for glue in the first place. But he’s the unluckiest person on the planet so of course he finds an extra-long list of subsistutes for glue first, and a a literal pot of glue last. Man, these kids can never catch a break, can they?

The glue isn’t mentioned in “The Carnivorous Carnival”, so I have no idea what Hugo did with it. Maybe he used it to repair the carvan. Or maybe the Carnival Freaks used to smoke it. No that I… would know… anything… about… these things…

4

Made Harry Potter inspired Butterbeer Milkshakes topped with whipped cream and butterscotch chips! ⚡️🍦

Ingredients: (Servings 2)
-3 ½ cups Vanilla Ice Cream
-12 oz. Cream Soda
-½ cup Butterscotch Syrup
-¾ tsp. Salt

Optional:
-Butterscotch syrup for garnish
-Whipped Cream
-Butterscotch Chips 

ButterBeer

Ingredients

  • 6-8 tablespoons butterscotch sauce (depending how sweet you like it)
  • 3 cups apple cider
  • 1 cup bourbon whiskey (optional)
  • 2 cups ginger beer
  • Whipped cream, for garnish

Instructions

  1. Heat cider, bourbon and butterscotch syrup in a medium saucepan until the butterscotch dissolves and the mixture is steaming hot. Remove from heat and stir in the ginger beer. Ladle into mugs and serve with loads of whipped cream on top.

Butterbeer: 

  • 6-8 tablespoons butterscotch sauce (depending how sweet you like it)
  • 3 cups apple cider
  • 1 cup bourbon whiskey (optional)
  • 2 cups ginger beer
  • Whipped cream, for garnish

Heat cider, bourbon and butterscotch syrup in a medium saucepan until the butterscotch dissolves and the mixture is steaming hot. Remove from heat and stir in the ginger beer. Ladle into mugs and serve with loads of whipped cream on top.

(You can swap in ginger ale if you can’t find a good (non-alcoholic) ginger beer, like Reed’s or Gosling’s)

Butterscotch sauce: 

  • 4 tablespoons salted butter
  • ¾ cup light-brown sugar
  • 2 tablespoons plus ¼ cup heavy whipping cream, divided
  • 1 teaspoon vanilla extract

In a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, whisk butter and sugar together and then whisk in heavy cream. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in color.

Turn off heat and carefully whisk in remaining ¼ cup heavy cream, followed by vanilla extract.

Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks.

HOT. BUTTERSCOTCH. RUM.

I am so excited to have discovered this.

Ingredients: 

  • 2 parts butterscotch syrup
  • 2 part Woods Old Navy Rum
  • 1 part milk

Possibly zap in the microwave if your butterscotch isn’t freshly made.

How to make the butterscotch syrup:

  • Butter
  • Brown sugar
  • Salt
  • Water

I’d be lying if I gave you proportions. I have no idea. I’d guess that the solid mass of the sugar is about twice that of the butter.

The procedure is simple. You melt the butter over a hob, add the sugar and salt, whack the heat up until it’s bubbling, turn it down a little bit to keep it bubbling but not burning and stir fairly regularly. Once it’s starting to caramelize properly (if you take a spoon of it and add cold water it should go solid and chewy) start adding boiling water. WARNING: You are at this point pouring water onto hot fat. It will behave accordingly. Proceed carefully. Keep stirring and adding more boiling water until it’s thoroughly mixed and adding cold water to a spoon results in a cloudy liquid rather than a chewy solid. At that point you have hot butterscotch syrup.

When I tried the butterscotch syrup I immediately declared “Oh fuck that’s good”. Adding the rum and milk takes enough of the sweetness of that you can drink it and adds some heat from the alcohol.

Alright, listen up. As a barista, I despise the “secret menu”. But as a Harry Potter fan, I feel the need to correct the recipe for Starbucks Butterbeer. You can’t make Butterbeer without butterscotch, but the Flan syrup is buttery enough that it comes close. This can only be made if your local store is carrying the Caramel Flan Latte.

☆Ask for a latte (or syrup creamer/steamer if you don’t want espresso)

☆Whole milk 

☆Toffee nut, caramel, and flan syrups - half the pumps for each flavor (a grande would have 2 pumps of each making 6 total) 

☆Whipped cream 

☆And caramel drizzle

Tip your baristas and enjoy your Butterbeer.