Butterscotch Schnapps – Sweet Tooth Experiments

Rice Walnut Date and Butterscotch Caramel Slice

Posted on September 8, 2018 Posted in Slice .

Rice Walnut Date and Butterscotch Caramel Slice

Walnuts, dates and caramel are a semi-commonly-known delicious pairing. So to amplify the flavours to the next level and add a cheeky kick I have made the caramel with butterscotch schnapps. Both caramel and butterscotch work so well together, especially with dates and walnuts, thus this flavour combo was a must to experiment with. I played around with biscuits and layered slice recipes until I landed on testing with rice bubbles left over from a previous baking experiment earlier that week. The rice bubbles gave a LCM’s and Marsbar slice texture lightness. While burnt caramel drizzled on the top offsets the sweetness of the sugar in the caramel in which holds the slice together as well as the natural sugars in the dates (fructose and glucose). A unique yummy and delightful treat that takes minutes to make with no baking required!

Ingredients:

Slice mix:

120g walnuts
60g dried dates
120g rice bubbles
160g brown sugar
90ml butterscotch schnapps liquor
60g butter

Caramel topping:

75ml sugar
15ml thickened cream
1/4 tsn salt

Method:

Line a 20cm x 20xm slice tin with baking paper.
Chop up the walnuts and dates into quite small pieces and place in a bowl with the rice bubbles, stir well to combined.
Place the brown sugar with 30ml of the butterscotch schnapps into a saucepan on a high heat and stir until the mix boils.
Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is dark amber in colour, swirl the pan as needed to ensure even colour.
Take the sugar mix off the heat, add the butter and the remaining 60ml butterscotch schnapps, whisking with a hand whisk until combine (being careful of the caramel spitting).
Pour the caramel mix into the rice bubble mix and stir until well combine.
Spoon the mix into the prepared tin and using a glass’ bottom press the mix to flatten the surface out evenly.
Place the slice in the fridge for at least 1 hour to set.
Once the slice is set cut into pieces and onto a large plate.
Next make the burnt caramel topping by placing the 75g sugar into a saucepan on a high heat and stir until the mix boils.
Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is brown amber in colour, swirling as needed to ensure even colour.
Take the pan off the heat and add the cream and salt, stirring with a hand whisk until combine (being careful of the caramel spitting).
Drizzle the caramel over the slice pieces, place on a plate and enjoy.


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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Posted on February 24, 2018 Posted in Pudding .

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

I recently made an ice-cream that featured the flavor combo of caramel sauce, butterscotch and peanuts in which was a tasty explosion success.

To give this flavor combo a spin and an uncommon depth I opted to experiment with the combo via making a slice, tart, flan and pudding. The winner, by far the pudding in which I used cubed bread as the base.

Drying out the bread meant that the caramel sauce could be soaked up to really take on the flavor profile.

This recipe is simple, easy and delightfully unique as a scrumptious alternative to the traditional cinnamon and sultana bread and butter pudding.

Ingredients:

120g of crust removed and cubed bread
235g brown sugar
40g butter
40ml cream
¼ tsn salt
140ml butterscotch Schnapps
110g crunchy peanut butter
2 eggs

Method:

Preheat the oven to 170c degrees.
Place the cubed bread into the oven and bake until golden brown, set aside to cool.
To make the caramel place 160g of the sugar in a saucepan on a high heat until the sugar has melted and is bubbly and golden in colour.
Add the butter and cream and stir until combine (be careful of any splash).
Take the caramel off the heat, add the salt and butterscotch schnapps then use a hand whisk to combine until silky.
Add the peanut butter and whisk again until well combined, leave aside to cool to room temperature.
Beat the eggs and the remaining 75g of sugar with the hand whisk.
Add the egg mix to the caramel mix and beat until combine.
Add the bread cubes and stir to the caramel mix, leave the mix aside to soak up the liquid for 1 hour, lightly folding the mix every 15 mins.
Lightly spray 4 x 1 large cup ramekins with oil spray then spoon the mix evenly into the moulds.
Place the ramekins into a large slice tin and fill the slice tin with enough water to reach half way up the sides of the ramekins.
Bake for 10 minutes, remove the slice tin from the oven, giving the puddings a light stir to ensure the bread is throughout the mix evenly.
Following, continue baking for a further 25 minutes or until the pudding is puffed and set when you touch the top.
Top with vanilla ice-cream or double cream and enjoy!

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Kahlua and Butterscotch Schnapps Cake

Posted on May 2, 2016 Posted in Cakes .

Kahlua and Butterscotch Schnapps Cake

I was playing around with liquors in the kitchen over the weekend and decided that I wanted to make a decadently scrumptious cake off the base of 2 sweet, complimentary andinteresting alcoholic flavors.

I gave myself the challenge of coming up with a recipe off the flavor combination of Kahlua (coffee liquor) and Butterscotch Schnapps (Butterscotch liquor). I was looking for the mix of the sweet coffee flavor along with the butterscotch (almost caramel flavor). They both have such similar flavor profiles and taste spectacular together.

For a decadent cake I decided both liquors would be in the cake itself and I would have a filling based on one liquor and icing based on the other.

To further add to this flavor mix and take the cake to the next level I decided to add white chocolate as well as cream to excel the flavor and add a profile that can bring the sweetness back down to be highly palatable for all.

Ingredients:

220g brown sugar
75g butter
3 egg
190ml butterscotch Schnapps
185ml milk
285g self raising flour
40ml Kahlua

Ganache:

125ml cream
30g Kahlua
375g white chocolate

Cream:

200ml cream
20ml butterscotch Schnapps
15g icing sugar

Method:

Pre-heat the oven to 185c degrees and line a 25cm cake tin with baking paper.
Beat the sugar and butter in a bowl with electric beaters until smooth and creamy.
Add the eggs one at a time beating in between each addition.
Add the schnapps and the milk and beat until combine.
Add the flour and beat until well combine.
Pour the mix into the cake tin and bake for 35 minutes or until a skewer inserted in the center comes out clean.
Place the cake onto a cooling rack until cool.
Cut the cake into 3 horizontal cakes and using a pastry brush brush on the Kahlua on all 3 layers.
To make the icing place the cream in the microwave until steaming.
Add the Kahlua and chocolate to the cream and leave for a minute.
Stir until the mix is well combine and place in the fridge to set.
To make the cream filling place the cream in a bowl and using electric beaters whisk until peaks form.
Add the icing sugar and butterscotch snapps and on a low speak beat until just combine.
To assemble place one layer on a plate.
Spread ½ the cream over the top of the cake, Kahlua side up.
Top with 2nd cake we layer Kahlua side up and spread with remaining cream, top with 3^rd cake layer Kahlua side down.
Spread the ganache over the top and sides of the cake and enjoy.

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