SC - Butterscotch flavor

[WyteRayven at aol.com]

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
>