Ingredients:
1 9-ounce cone piloncillo, grated with a cheese grater
50 grams butter (about 4 tablespoons)
255ml (8 ounces) medium cream
½ - 1 teaspoon salt
1 teaspoon vanilla extract
Preparation:
Combine piloncillo and butter in a heavy skillet over medium-low heat. Stir occasionally until the mixture looks less like wet sand and more like a liquid, about 5 minutes. Add the cream and whisk until you have a uniform mixture. Whisk every few minutes while the mixture continues to cook for another 10 minutes. It will come to a boil near the end of the cooking time.
Pour the mixture into a heat proof bowl and let cool completely. You might want to check on it occasionally. It it starts to get too thick, which can happen if you had the burner too high, add a little more cream or water to thin it out.
When the sugar mixture is completely cool whisk in the vanilla and half the salt and taste. Gradually add more salt until you reach the perfect butterscotch flavor. A note of caution: if you use sea salt like I do, remember that it takes a few minutes to dissolve completely, so let the butterscotch rest and then whisk between salt additions or you may over salt it.
Store in an air-tight container in the fridge. Spoon over ice cream, pancakes, cheesecake...whatever. Or heck, just grab a spoon and go to town.
Prep time: 20 minutes active, about 2 hours total.
You can also read the original post, Piloncillo Perfection.
Mostly Cloudy 75 oF • 24 oC