I just recently went to a great mother wrote to me and every time I go to event I get a little bit inspired so I like to cook when I get inspired and or draw or to surprise me with the day I think I want to make some Nigerian butterscotch cookies because of all the great Nigerian butterscotch energy I got at the concert the other so I just want you guys to follow along and you can make these butterscotch with these snow or you can order them for me so we are going to start by making our very own butter Scotch isn’t that lovely today you’re going to learn how to make your own candy this one’s a hard butterscotch so we’re going to melt five ounces of butter and then we’re just going to make sure he gets liquid we don’t want it brown because we it’s not a brown butter butterscotch is just a regular butter butterscotch so we’re going to pour in half a cup of granulated sugar and half a cup of brown sugar and then about an ounce of corn syrup and a pinch of salt to help bring out the flavor and then you’re going to just keep constantly stirring and stirring stirring I want you to have your own digital the mometer and you’re going to stick it into the to the pot once you start to see a couple of bubbles and you’re going to set it to if you have an alarm which is great get the one with the alarm you set it to 250 and that’s why I love it cut it just lets me know when it went on when I’m ready forints you set it for 250 it’ll alert you once you get to 250 you’re going to pour in the heavy cream and then well you know we’ll see we’ll get to that point spoons what you’re going to constantly stir stir stir until you get to that point you just don’t want anything you know collecting on the sides and you also want to keep moving the candy so that as it’s burned on the bottom of the pot especially from the flames so this is our half a cup of cream be very careful because it does splash back and the candy is super-hot so you don’t want to burn yourself now we’re going to reset our thermometer for 295 degrees that’s we’re going to get this hard candy you’ll start to see the bubbles start to slow down and the candy will stir from this light color to really dark so it’ll be like almost like a dark caramel make sure you have set aside aligned 8x8pan lined with parchment paper so that all you have to do is pour it right on in there and pull it out once your butterscotch is set I came up with this idea after I send in my recent concert row Timmy which is really cool and you know I saw the progression of how his careers has gone and I just think that it’s always good to stick to what you love and you know you just never know where everything might take you and take the detours also you know what whatever it is to help you get to your end goal and I just want to make sure that I get to my angle so that’s why I like to cook and I like to bake so this one this this cookie is inspired by by that concert that’s why I had to you know pay homage and give him a Nigerian butterscotch cookie so we’re just going to keep stirring inserting as you see it’s starting to get really thick now and don’t worry just make sure you’re just paying attention to it cause you don’t want it to burn on any side of the pot my induction burner has very even heat so it’s a little bit easier for me to maintain the heat throughout the entire candy so you know if you have to push aside the thermometer you know just push it aside because it might have a wrong reading and make sure it doesn’t touch the bottom of the pot as well you want to make sure he’s getting all the candy to get the right reading and then you’re going to very quickly pour it out I added spiced rum you can add vanilla if you want or you could just leave it playing it depends on you know it has already has a great flavor so pour it out smooth it let it sit for about 10minutes before you start to score it because then it won’t be as liquid it’ll start to firm up here you can see I’ve scored my butterscotch and now my still a little soft cut my house is pretty hot but I’m just cutting it up just to get these small pieces to be able to throw it in with my butt chocolate chips so we can get all the chips throughout the cooking so we’re making the cookies now isn’t this awesome you have one cup of butters two sticks unsalted room-temperature3/4 cup of white sugar and then 3/4 cups of brown sugar you need a dark brown or light brown whatever your preference is dark brown gives you a little bit more chewy cooking so here you can see I am mixing in and mixed in mixing it until I can’t mix it anymore I really want it to be nice and creamy no lumps or anything like that it’s going to be smooth paste cut you want to make sure all those sugars are combined together with that awesome fatten I want you to add an egg at a time for a total of two eggs if you feel like it you can also add the vanilla in with the eggs or you can add it after today I use spiced rum to keep in with the same flavor profile as the butterscotch or you can you know I just added afterwards which is pretty cool I just eyeballed there but it’s about a teaspoon I would want to say and just don’t add too much cause you don’t want them to spread too much in the oven now with the flour I had a little bit of a talk cause you see have a smaller bowl we don’t want everything to go everywhere so three and half cups of flour 1 teaspoon of baking soda and that chocolate chips Alike to see as much chocolate chips as I can and I don’t see the chocolate chips there’s not enough and of course we added our butterscotch so at least a cup you want to make sure you have a lot of butterscotch chips in there and they’re going to melt in the oven so it’s gonna make these nice little chewy candies in the middle of your cookie mixed in with that nice dark chocolate you can use whatever is chocolates you like I like I like these mini morsels because I feel like in every single bite I get a chocolate chip I think it’s pretty cool and you can also do like a rough chop one chocolate bar that you like or whatever whatever you like whatever your taste buds call for so you see I’m just mixing it up making sure I’m getting everything from the bottom of the bowl that’s always the culprit with a flowers hanging out drying out the rest of your cookie make sure you got it you see you can see all the chocolate chips in each bite of this cookie that’s how I want it all chocolate chips and all butterscotch soon an ungreased pan you can line up a parchment paper but I don’t here make these huge chocolate chip butter scotch cookies and I think I like them huge because they become chewy when you under bake them a little bit so you’re gonna bake them in the oven now so all you have to do is use a spatula to get your cookies off a trade maybe because the butterscotch might have melted a little bit that’s why it’s easier to use a partial paper but I like to think my cookies like this if you like them to be chewy just make sure you don’t overbrown them and if you like them to be a little more crispier make sure you let them Brown a little bit of him before taking them out I’m enjoy hey guys don’t forget to order your Nigerian butterscotch cookies you
Here you will learn how to make your own butterscotch candy and I will use it in a classic chocolate chip cookie to give you the best cookie combo.
Original of the video here
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