I thought this post would never published, or if it would it would just be the photo with a sorry note attached to it. For a couple of days I could not find (or remember) where I wrote the recipe for this magnificent (ok, I’m completely biased) frozen yogurt my brain spit out (glamorously said…). I made this two nights before the party when I began the flurry of cooking, and I put everything away during the clean up. Oops. That’s why it’s always a good idea to create a draft in WordPress of the recipe right after making something in the kitchen. I’ve lost many recipes just because I didn’t write them down immediately or worse, lost them. Does that happen to you?
I made two flavors of frozen yogurt for my birthday: the raspberry one for something light and summer-y, and this for something sweet and creamy. It was interesting to see how our guests reacted to them. Some found the raspberry too tart for their taste, others find it welcoming on that hot summer evening. I also found out that one friend has an aversion to maple syrup because of a cleanse we both did. Go head, name that cleanse!
I love feeding a lot of people and hearing their feedback in one evening. The truth is–but I hope this won’t tarnish my “street cred” (haha!)–I don’t think my family or close set of friends have ever used any of the my recipes. Not a lot of them cook, and some just zone out when I start to talk about how to cook something. So really, cooking for friends and family is the best, if not only, way I will get to hear what they think about the dishes I make. Sadly. Thank god really, for my “online support group” called Twitter and this blog. Then again, I’m thankful for this spice of life! It wouldn’t be an adventure if you can find everything you need in one store, right? ;-) Always the positive thinker….and my glass is always half full–of something good:
Oh, yeah. A soft and smooth–no, SILKY–frozen yogurt that tastes and smells like caramel popcorn. Hello lovah! It goes really well with OR in coffee, between two pieces of Oreos, with rooibos tea, with hot chocolate or chocolate syrup, but I haven’t tried it with caramel popcorn. Hah.
People started calling it the Butterscotch ice cream at the party, and then later asked what exactly is in the butterscotch. Or if I put scotch in it. And caramel, too? Oh god, such a fun night of friends and family coming together to eat and laugh…
On a food geeky note: What is the difference between butterscotch and caramel? I wanted to know after being stumped at and after the party. According to whatscookingamerica.net, the difference is in the sugar used:
The flavor of butterscotch is a blend of butter and brown sugar.
Caramel is a mixture produced when granulated sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown. A soft caramel is a candy made with a caramelized sugar, butter, and milk.
Basically the difference is the type of sugar used.
According to baking911.com, the difference is in the cooking temperatures:
Q: What’s the difference between caramel and butterscotch ?
A: Caramel is produced when sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown (from 320° to 356°F on a candy thermometer).
The flavor of butterscotch is a blend of butter and brown sugar. It is popular for cookies, ice-cream toppings, frostings and candies. (Soft Crack Stage 270 to 288 degrees F)
Now, if you really want to complicate things (ah, research), here are the differences between caramels, butterscotch AND toffee from thenibble.com:
* Butterscotch and toffee are made by combining sugar, butter and water.
* Classic English toffee has no other ingredients than those—no vanilla, no chocolate, no nuts.
Toffee, made in a slab and broken up. Commercial toffee is made in a mold.
* Butter toffee is a redundant term: Toffee is made with butter, except in situations where mass marketers substitute cheaper fats.
* Butterscotch and American-style toffee, as opposed to English toffee, can add vanilla and other flavorings. Butterscotch is then boiled to the soft-crack stage (270°F to 290°F on a candy thermometer), toffee to a hard-crack (295°F to 310°F).
* Caramels add milk or cream (and sometimes, flavors) and are cooked at a lower heat, to the firm-ball stage (248°F). Both of these factors make them softer and chewier.
* If it’s soft, it’s caramel. There are numerous candies on the market called “toffee” that are actually caramel. More than a few caramel apples are erroneously called “toffee apples.” Feel free to point out to the vendor that if, in fact, there were toffee on the apples, you wouldn’t be able to bite into them.
Why did I even start to look these up? After talking to people, I wasn’t sure what to call this baby. Is Brown Butter Caramel correct? I’d hate to call it Brown Butter Butterscotch (tongue twister!). Why do I even insist on using “brown butter”? The brown butter makes this fro-yo The Fro-Yo. I eventually stuck with the first name that came to mind while I was making it, because it reminds me of caramel popcorn, with lots of brown butter. It tastes AND smells delicious! Yummy!
Finally, recipe time!
Brown Butter Caramel with Maple Syrup Frozen Yogurt
- 6 tbsp unsalted butter
- 2/3 cup brown sugar
- 1 cup milk (cold)
- 1/2 cup maple syrup (cold)
- 500 grams of Fage 2% greek yogurt (it’s the big/tub container) (cold)
- pinch of salt
1. In a small saucepan, cook butter in medium heat until it’s fully melted, the solids turn golden brown and the scent you can smell from it is not milky-buttery, but nutty — then you have brown butter. Immediately add the brown sugar and a pinch of salt, and wait for it to boil, then reduce heat to medium-low. Cook for another 5 minutes, stirring occasionally. Set it aside on a trivet to cool, about 20 minutes.
2. In a blender (I used a Magic Bullet because of the small volume), blend the brown butter mixture with milk, until the sugar is fully dissolved and you get a homogeneous mixture. You will notice at the beginning that the sugar settled down at the bottom of your saucepan. You don’t want to taste solid sugar crystals in your frozen yogurt, so blending might take a few minutes to dissolve the sugar but it will be worth it. Cool it in the fridge or freezer afterward, depending on how patient you are, and just before mixing in the next step, pulse it.
3. In a large bowl, blend all the butter and milk mixture, yogurt, and maple syrup with a beater until well-combined. Transfer the mixture your ice cream maker according to its instructions and churn for 20-30 minutes, until thick. Mine thickened quite a bit faster than my fruit frozen yogurt, so just keep an eye on it.
4. As always, I recommend letting it rest for 24 hours before serving. However, you can always lick the ice cream maker, paddle, and spatula clean! ;-)