Butterscotch Sauce Separation vs. crystallization
My butterscotch sauce is separating and I do not know how to stop it. Initially, I was trying to prevent crystallization so I substituted some of the sugar with Karo. Then the separation was too obvious. My goal is to make my butterscotch sauce with a uniform thick Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude