Butterscotch Schnapps

Wal writes ...
    Most of the commercial lollypop schnapps probably use artificial flavorings. You could try the baking section in a supermarket to get a low cost butterscotch flavor. Add cream as a thickener to get a 'Baileys' effect. Or you could experiment with a basic butterscotch extract which is really a runny butterscotch sauce, and add this to a neutral alcohol.

    Basic Butterscotch Extract
    • 200 g unsalted butter
    • 200 g light brown sugar
    • 500 ml light or heavy cream
    Melt and bring to boil.
    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:

    Butterscotch Schnapps
    • 250 g (1 and 1/4 cups) light brown sugar
    • 50 g (1/4 cup) unsalted butter
    • 150 ml (2/3 cup) light corn syrup (or golden syrup)
    • 1 tsp vanilla extract (optional)
    • 750 ml (3 cups) neutral alcohol (20-40%abv)
    • 1 tsp glycerine (smooths the liqueur)
    Combine the sugar, corn syrup, butter in a heavy-bottomed saucepan. Bring to boil, stirring, over medium heat. Turn the heat to medium- low. Boil the sugar, without stirring to soft ball stage (234F). Cool, add vanilla, glycerine and alcohol.

    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?
Janette wrote ...
    Wal, I made very similar butterscotch schnapps the other month. My only problem was with the butter settling on the top. ( which is why you suggested the lethicin) I cured it by sitting the liqueur in the fridge in a bowl with lid, after 30 minutes, I skimmed the hardened butter off the top and what ever is left in there has no problem staying blended with the other ingredients. Even though I took about half the butter out of it, I would still use the same recipe as you do want the butter flavour in it, just not all the fat. Tastes great drizzled over a banana split!

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