HELP! butterscotch sauce problem

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minderella

Assistant Cook
Joined
Aug 28, 2012
Messages
1
I'm trying to make a butterscotch sauce (a thick sauce that will solidify upon setting) but right when the sauce seems to be turning the golden color the recipe calls for, the liquid butter separates from the rest of the ingredients. The recipe is 3/4 C. sugar, 1/2 C butter, 2 T. corn syrup, and 3/4 condensed milk. I made the exact same recipe last week and didn't have this problem at all. I've made it twice tonight, and both times the same thing happened. Since I have to make this for 90 people on Thursday, I'm getting worried.
 
Hello,
Did you use a different type of butter? Salted butter contains more water than unsalted butter. Also, brands may vary a little in their water content. In addition, American butter contains more water/less fat than European.
 
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Is the weather different tonight? I know some candies are very dependent on the correct weather: temp/humidity.
 
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