Butterscotch is a cousin to caramel since it features the same flavor overtones. The butterscotch flavor features brown sugar and butter to create a flavor-rich delicacy that is versatile with vanilla, dark rums, coconut and even sea salt. The caramel and sea salt concoctions have been a staple ingredient to many households and restaurants, but 
compared to caramel, many have not considered pairing butterscotch with the likes of sea salt. Here are a few ideas to help you experiment with butterscotch flavors in any sweet dish.
- Butterscotch, sea salt and chocolate coffee. I just ordered a custom coffee brimming with sweet buttery notes of butterscotch coffee syrup, rich chocolate syrup, a mild sweetener and a dash of sea salt. This flavor combo created a well-balanced tone of rich, buttery sweet butterscotch, and a mouth watering salty swallow. The barista also commented of the innovation of the flavors, since it’s a less commonly requested order.
- Butterscotch and sea salt blondies. I searched the web for a recipe featuring this pairing, and came across this one here. Adapted from the domestic rebel this recipe features a moist blondie cake with butterscotch chips and sea salt. The sea salt additives can be exchanged or combined with a rum and caramel glaze, a vanilla and sea salt glaze, or a maple or pecans infusion to give the blondies more texture. Don’t forget to try smoked almonds with a dash of sea salt to compliment the butterscotch notes.
- Whiskey-Brown Butterscotch Pudding with a Ganache and Sea Salt. This creative recipe stems from hungry girl por vida’s blog and combines chocolate, dark rum butterscotch and sea salt in a pudding. Genius.
- A Butterscotch Milkshake with whipped cream and a sea salt garnish. This doesn’t come from any site in particular, however, you can create an easy butterscotch milkshake by making a butterscotch syrup, adding it to milk, sugar, a dash of sea salt and vanilla, then topping it with whipped cream and sea salt to taste. Not too much–you want the sea salt to be a light topping to shave off some sweetness.
Since butterscotch is a warm flavor that pairs well with other fall flavors (cinnamon, clove, vanilla, dark rum, apples and waffles) you can use any flavor combo (including a maple bacon flavor) to taper off the sweetness of butterscotch tones.
What are your thoughts? Do you prefer butterscotch over caramel? Do you know of any dish that features these flavors I should discuss? Don’t forget to rate, comment and subscribe.
