Originally By Tony Ackland
Butterscotch SchnappsWal writes ...
Basic Butterscotch Extract
For a 20% sugar & 20%abv 'Butterscotch schanapps' add the above butterscotch extract to 500 ml of 40%abv neutral spirit.
I appears that one should use the very minimum of butter (say 1 tbsp butter to 1 and 1/4 cups brown sugar) if you want to make your own butterscotch flavoring. Various nut oils (almond, hazel) in nut based liqueurs seem to disperse well in alcohol, but butter is usually solid at room temperature, so would need an emulsifier like lecithin.
Some rethinking. For a butterscotch schnapps you could use less butter - say 1/4 cup or 50 g. Adding lecithin should help to homogenize the product.
Butterscotch flavor is a flavor of butter and brown sugar.
See articles on
Butterscotch Sauce (which should work as a flavoring for alcohol) http://www.baking911.com/other_sauce_butterscotch.htm
What is Butterscotch? http://www.prenzel.com/distilling/index.htm
Butterscotch schnapps http://www.webtender.com/db/ingred/114
Noticed that the Butterscotch Schnapps in the liquor stores do not have cream, so we can make a butterscotch concentrate using brown sugar, unsalted butter and light corn syrup or golden syrup (light molasses). This is then added to neutral alcohol to your desired strength. Most liqueurs are 20-30%abv. Here is an untried suggestion based on www.baking911.com recipe for Butterscotch Sauce:
Excessive butter, could be a problem for a butterscotch liqueur/schnapps. Maybe 15 g unsalted butter to 250 g light brown sugar would be more safer. An emulsifier (lecithin?) would help disperse fats. Or maybe use browned sugar (caramel) and an artificial butter flavor that is used in cooking?