J.R. Johnson

I made butterscotch last night and realized I’d neglected to post the recipe. Given my habit of scrawling ingredient lists on random scraps of paper which may or may not make it over to my kitchen book shelf, it helps to know exactly where I put my recipes.

Here:)

• Heat cream and butter over medium-low heat until melted.
• Add sugar and salt, if using. Cook, stirring frequently, until thickened and shiny (5–10 minutes).
• Stir in Grand Marnier (optional but recommended).

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