Most who make homemade butterscotch schnapps using other recipes found online discover that it looks cloudy, and cannot be clarified. This is the result of milk solids in the butter, which other recipes fail to clarify. Here, using clarified butter, our recipe produces a caramel that dissolves to clear, leaving a rich, buttery flavor perfect for a variety of cocktail recipes.
- 9 ounces light brown sugar
- 2 ounces butter , unsalted and clarified
- 5 fluid ounces light corn syrup , or golden syrup
- 1 teaspoon vanilla extract , pure (optional)
- 1 bottle eau-de-vie (750ml) 80 proof
- 1 teaspoon glycerine (smooths the liqueur)
- Combine the sugar, corn syrup, butter in a heavy-bottomed saucepan.
- Bring to boil, stirring, over medium heat.
- Turn the heat to medium-low. Boil the sugar, without stirring to soft ball stage (234 degrees F on your candy thermometer). Cool, add vanilla, glycerine and alcohol.