Day 68: Butterscotch Sauce

Butterscotch Sauce
    

Day Sixty-Eight (27.07.2012)
Processing: Hot Water Bath Canner 15 minutes (half-pints & pints)

Yield: 4 x half-pints (4 cups) per batch
Recipe Source: 365 Days of Creative Canning
  
About a week ago I canned Chocolate Sauce (recipe HERE), and I took inspiration from that recipe today when I was experimenting with the process, seeing if it was possible to make a caramel-flavoured sauce that was shelf-stable. Caramel sauce is usually white sugar/water/brown sugar/cream whereas butterscotch sauce is usually brown sugar/butter/cream/vanilla - both are NOT shelf stable as dairy CANNOT be canned. So following the method for the Chocolate Sauce but changing the sugars/cooking time, could I make a caramel sauce? The short answer was no, but I happily ended up with a sauce tasting exactly like butterscotch - yet without using the butter or cream, which was great news! I will add that when canning, you can often change the type of sugar, but the quantity/proportions of all ingredients should be kept the same to ensure it is still shelf stable. If you are unsure of any recipe, please ask an expert first - to keep you and your family safe :(^_^):
   
Now what can you do with this rich, smooth lovely sauce you may ask? Well I drizzled half a teaspoon over each chocolate cupcake alongside some homemade honeycomb pieces (recipes will be added soon to the website). You can enjoy a drizzle over pancakes for something sweet, over ice cream or atop a cheesecake, perhaps? Let me know what you create!
   
Pre-heat jars
For each batch, you'll want to pre-heat your half pint or pint jars by covering in boiling water and boiling for 10 minutes. Simmer seals and rings covered in water for 10 minutes.
   
Combine everything (except the Clear Jel)
In a medium pot whisk together the water, sugars, vanilla extract, kosher salt and golden syrup. Bring to a boil. 
   
   
Simmer and reduce
Bring to a simmer, stirring occasionally, for about 10-15 minutes until the sauce has thickened to a consistency you like. It won't be thick like pie filling with Clear Jel - it should be smooth and pour in a thick stream off the spoon (like honey).
      
Add Clear Jel, in batches, to thicken sauce
Whisk 2 or 3 tablespoons of Clear Jel into 1/4 cup of room temperature water, whisking quickly and continually until smooth. Add into the bubbling sauce, whisking well until sauce is smooth. Continue simmering sauce for a few minutes, adding extra Clear Jel/water mixture in small amounts until you reach the honey consistency. I used about 1 cup of Clear Jel in total for my batch.
Ladle sauce into jars
You'll definitely need a funnel with this recipe, it can get very sticky and messy! Ladle hot sauce into hot jars, to a 1/4 inch (0.5cm) headspace. Remove any bubbles, adding extra sauce if required to correct headspace.
   
Prepare jars
As the rims of the jars will be sticky, wipe with a clean, damp cloth then wipe dry with a clean, dry cloth or paper towel. Add seals to centre of jars and tighten rings to fingertip-tight.
     
Processing
Place into hot water bath canner, water should cover the top of the jars by 1-2 inches (3-5cm). Add canner lid and put onto high head. Process in hot water bath canner for 15 minutes. by bringing to a boil and then starting your timer once it has begun boiling, and keep the water boiling during this time. Once you have finished processing, turn off the heat and remove jars after 5 more minutes to a teatowel-covered bench to rest overnight. The next day check jars have sealed: they shouldn't flex up and down when pressed in the centre. If jars haven't sealed, refrigerate or re-process. For sealed jars, remove bands, label and store in a cool, dark place for up to 12 months. I made 4 half-pints of butterscotch sauce following this recipe.
    
Ingredients:
1 1/2 cups water
2 cups brown sugar (tightly packed)
1 cup white sugar
1 vanilla bean, scraped (or 1 tablespoon vanilla extract)
1 teaspoon kosher salt
2 tablespoons golden syrup  
1 cup Clear Jel (cook type, not instant)
3/4 cup water, extra
    
Variations: Adults only version: add a nip of liqueur ie. butterscotch schnapps.
   
Gift ideas: give a jar of butterscotch sauce with a cookbook; alongside some fresh strawberries; some waffles/maple syrup/chocolate sauce perhaps; or with a jar of our "chocolate cupcakes in a jar"? Wrap jars with some nice ribbon and a pretty teaspoon, too - how about a gift basket with ice cream cones, waffles, assorted sprinkles/candy and a jar of homemade butterscotch sauce and chocolate sauce, sounds like the BEST gift! :(^_^):
   

fresh pancakes w. lemon vanilla honey syrup or butterscotch sauce - YUM!