butterscotch flavor powder recipe . i like the flavor of butterscotch a lot, and after some experimenting i figured out how to make a butterscotch flavor powder that i could add to other things, such as oatmeal, cakes, or yogurt . the following recipe is
butterscotch flavor powder recipe . when using this powder to add to foods, also add some vanilla flavor or extract.
dark brown sugar, butter, salt, blackstrap molasses, water
- 60.0 gram dark brown sugar
 - 30.0 gram butter
 - 0.1 teaspoon salt
 - 0.5 tablespoon blackstrap molasses
 - 2.0 teaspoon water

- mix the ingredients together in a pan, adding just enough water to wet down the other ingredients, set a stovetop burner in the medium heat range, and cook slowly until the temperature of the mixture is a carefully measured 310 degrees f.
 - cooking slowly is important for giving the maillard reaction time to take place.
 - the maillard reaction is what develops the butterscotch flavor.
 - for measuring the temperature, i use an infrared surface temperature thermometer.
 - there are many brands of these infrared thermometers on amazon.
 - when the mixture is cooked, pour it immediately not letting it harden onto a flat surface that has been covered with a sheet of parchment paper, and let the mixture cool for, say, 20 minutes, until it is rock solid.
 - then crack it up with your food gloved hands, transfer it to a blade type coffee grinder, and grind it into a fine powder.
 - this may require several "transfer grind" operations.
 - store the powder in a refrigerator, and use it as desired.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 60.0 gram dark brown sugar
- 30.0 gram butter
- 0.1 teaspoon salt
- 0.5 tablespoon blackstrap molasses
- 2.0 teaspoon water

 ### Assistant: The ingredients you'll need are:
- 60.0 gram dark brown sugar
- 30.0 gram butter
- 0.1 teaspoon salt
- 0.5 tablespoon blackstrap molasses
- 2.0 teaspoon water


You can follows these steps to make the recipe:
- mix the ingredients together in a pan, adding just enough water to wet down the other ingredients, set a stovetop burner in the medium heat range, and cook slowly until the temperature of the mixture is a carefully measured 310 degrees f.
- cooking slowly is important for giving the maillard reaction time to take place.
- the maillard reaction is what develops the butterscotch flavor.
- for measuring the temperature, i use an infrared surface temperature thermometer.
- there are many brands of these infrared thermometers on amazon.
- when the mixture is cooked, pour it immediately not letting it harden onto a flat surface that has been covered with a sheet of parchment paper, and let the mixture cool for, say, 20 minutes, until it is rock solid.
- then crack it up with your food gloved hands, transfer it to a blade type coffee grinder, and grind it into a fine powder.
- this may require several "transfer grind" operations.
- store the powder in a refrigerator, and use it as desired.
- .

