SORRY to say, the scotchy business in the title doesn’t entitle you to drink like a fish. That brings me to this question: How many lowballs of Scotch whisky does it take to make butterscotch bars?
Answer: None, but a tumbler or two of the amber drink isn’t a bad idea. And just so I don’t get hate-mails, drink only during parties and at that moderately, responsibly and respectfully.
Sermon done, let’s get to work. My STB (small-time business) tip today is making no-bake butterscotch bars or blondies.
It’s no coincidence that Sept. 19 is National Butterscotch Day in honor of the first blondie out of the oven in 1848, according to Days of the Year. I want to regale you with one pastry lore, then the recipe. An olden recipe from Housewives Corner simply instructs: Boil together a pound butter and sugar, and 1/4 pound molasses till syrupy.
No-bake butterscotch bars
Ingredients: Two cups corn flakes or rice krispies, eight cups mini marshmallows, half cup butter, two cups butterscotch chips, half cup raisins, half cup nuts of choice.
Procedure: Mix cereal, one cup marshmallows and one cup butter. Set aside. Place the remaining cup of butter in a saucepan over medium heat. When slightly melted, add the remaining mallows. Stir well. When slightly melted, turn off heat. Mix in the butterscotch chips. Add to the cereal mixture.
Press mixture on jelly roll pan lined with wax paper. When cool, cut into bars. You may also drop by the tablespoon. When cool, place in cupcake liners.
Sauce: Use this sauce to drizzle on the bars or mango float! Melt four tablespoons of butter, a cup of granulated sugar and 1/4 cup heavy cream, constantly stirring. When smooth, simmer for three minutes. Remove from heat. Add six tablespoons more heavy cream. Cool three minutes before adding half a teaspoon of vanilla.