Flavor Pairing Ideas: Butterscotch and what?

Butterscotch is a cousin to caramel since it features the same flavor overtones. The butterscotch flavor features brown sugar and butter to create a flavor-rich delicacy that is versatile with vanilla, dark rums, coconut and even sea salt. The caramel and sea salt concoctions have been a staple ingredient to many households and restaurants, but Image compared to caramel, many have not considered pairing butterscotch with the likes of sea salt. Here are a few ideas to help you experiment with butterscotch flavors in any sweet dish.

  1. Butterscotch, sea salt and chocolate coffee. I just ordered a custom coffee brimming with sweet buttery notes of butterscotch coffee syrup, rich chocolate syrup, a mild sweetener and a dash of sea salt. This flavor combo created a well-balanced tone of rich, buttery sweet butterscotch, and a mouth watering salty swallow. The barista also commented of the innovation of the flavors, since it’s a less commonly requested order.
  2. Butterscotch and sea salt blondies. I searched the web for a recipe featuring this pairing, and came across this one here. Adapted from the domestic rebel this recipe features a moist blondie cake with butterscotch chips and sea salt. The sea salt additives can be exchanged or combined with a rum and caramel glaze, a vanilla and sea salt glaze, or a maple or pecans infusion to give the blondies more texture. Don’t forget to try smoked almonds with a dash of sea salt to compliment the butterscotch notes.
  3. Whiskey-Brown Butterscotch Pudding with a Ganache and Sea Salt. This creative  recipe stems from hungry girl por vida’s blog and combines chocolate, dark rum butterscotch and sea salt in a pudding. Genius.
  4. A Butterscotch Milkshake with whipped cream and a sea salt garnish. This doesn’t come from any site in particular, however, you can create an easy butterscotch  milkshake by making a butterscotch syrup, adding it to milk, sugar, a dash of sea salt and vanilla, then topping it with whipped cream and sea salt to taste. Not too much–you want the sea salt to be a light topping to shave off some sweetness.

Since butterscotch is a warm flavor that pairs well with other fall flavors (cinnamon, clove, vanilla, dark rum, apples and waffles) you can use any flavor combo (including a maple bacon flavor)  to taper off the sweetness of butterscotch tones.

What are your thoughts? Do you prefer butterscotch over caramel? Do you know of any dish that features these flavors I should discuss? Don’t forget to rate, comment and subscribe.

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5 Uses for Butterscotch Pudding Mix~Low Budget Gourmet Ideas

Butterscotch is a classic candy flavor with buttery overtones that add richness to a lot of recipes.  Here are a few idea to kick start using this ingredient, which is perfect for the fall. Butterscotch pudding mix will add both flavor and moisture to the some of the following items
  • Butterscotch Cake. Simply add butterscotch pudding mix to cake mix (I’d say 1/4 of the package) to add flavor, rich color and moistness. I made a butterscotch cake by adding pudding mix to a box cake to experiment.  I also added coconut and topped it of with a chocolate glaze.
  • Butterscotch Milkshake.This is an amazing, and easy way to go gourmet. I added a teaspoon (this can change according to taste preference), soy milk or regular milk (about 1/2 a cup) vanilla (optional) and a cup of ice cream.  This will create a thick and indulgent shake!

    Homemade Butterscotch Milkshake with Whipped Cream and Cinnamon Sugar for a garnish.

  • Butterscotch based cheesecake. (Butterscotch and chocolate, butterscotch and rum cheesecake, butterscotch cheesecake with caramel, chocolate and pecans for the fancy folks out there)
  • Butterscotch Pudding (of course) Pie with coconut, or chocolate, or nuts. This is an alternative for those who want the butterscotch pie without the density of cheesecake.
  • Butterscotch and Walnut/ Butterscotch ad Chocolate Chip cookies. Adding pudding mix to any flour based recipe should give it a nice change of flavor while creating a  chewy texture.

Sure, there are butterscotch chips out there, but they don’t have the same influence on the flavor and moisture of a cake that pudding mix would have. Why not experiment with other flavors like pumpkin, vanilla,white chocolate, chocolate or even pistachio to see what ideas you can come up with! Or if you have already tied this,what items did you make and how did it taste? Don’t forget to rate, comment and/or subscribe!

TTSPTip: Play With Your Food! (Faking Your Way Into Baking)

In my view of things, a great way to learn how flavors interact with one another is to start with semi homade ingredients, and slowly add your personal touches to them. I think this lessens the pressure on the individual to make a “perfect dish” while making their way around unique seasoning combinations.  I started cooking, and most recently baking, but taught myself how flavors meshed together by experimenting with box cakes.  I am all about expressing one’s self creatively through food, and took it upon myself to create unique flavors, by adding things like pudding, or flavored syrups to cake batters.

Butterscotch pudding cake, with rum, coconut and a chocolate glaze. Semi-Homeade!

Why pudding? Pudding, (along with pieces of pineapple, carrots, and even apple sauce) add a richness to a cake, but also a lot of moistness.  My mother taught me this trick, an I have made it a point to experiment with fruits, pudding, and even Greek yogurt to discourage dry cakes.

One cake I experimented with was a yellow cake, but added about 1/4 of butterscotch pudding mix, (or less according to taste and awareness of sugar content) a little rum, and coconut flakes, and allow it to bake.  I drizzled melted chocolate icing from the package on the cake, giving the cake a somewhat homemade feel (because of the flavor originality) and a moist texture that made it much more indulgent. So, fake your way into baking by using semi homemade recipes

Two layer box cake with a homemade icing, and strawberries in the center and on top.

and jazzing it up! Now, I can say I have a much stronger sense that certain ingredients like vanilla can enhance other flavors, but nutmeg and cinnamon can be paired up with certain fruits to round it out or add depth. Now, I am a baked good snob, and often make cakes and other baked good from scratch. The same goes for non baking food; adding a pinch of garlic, or pepper, or even exotic ingredients to pastas, means, and rices can make cooking more adventurous and exciting. Play with your food, and you’ll have a better sense of how seasonings work, and more confidence!