SC - Butterscotch flavor
WyteRayven at aol.com
WyteRayven at aol.com
Mon Aug 14 19:37:20 PDT 2000
Thank you for the tip on making a butterscotch cordial!
I'll give it a try.
Ilia
In a message dated 8/13/00 9:48:25 AM Eastern Daylight Time, htackett at tds.net
writes:
> The easiest way is make a good desert sauce and use it as your base for your
> Cordial. This is how I make my Carmel Nut Cordial.
> Make a Good Butterscotch Sauce (from your faviorite recipe). Add a bottle
> of your favorite alcohol, I would probly use Rum or White Brandy. Dissolve
> the sauce in the alcohol. Put away for 2 weeks in a closet, but stir or
> shake at least once a week. At the end of the time, check flavor. You will
> most likely have to add some sugar syrup (2 cups sugar to 1 cup water) to
> cut the alcohol flavor some. Add only a little the sweet flavor intensify
as
> it blends. Put back in the closet for a month, strain with cheese cloth,
> most likely for numerous times.
> You may have to work with it alot to get a clear Cordial. You may have to
> skim off some of the residue of the sauce.
> Hope this works for you,
> Dinah bint Ismai'l
>
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