I don’t always agree with all of HIC’s notes and suggestions, but if you’re having a issue this might help you out.
Also you may want to start your testing at a lower %. Most FA is pretty concentrated… sometimes less is more.
Stronger, sharper, and sweeter than FA Caramel, like butterscotch ice-cream topping. For bold caramel flavor in a recipe, Butterscotch (perhaps mellowed with a little Fresh Cream) stands out more distinctly than FA Caramel. Where caramel blends in; Butterscotch pops.
When combined with nut flavors or Coconut, Vienna Cream, and optionally Jamaican Rum, some very rich, buttery notes can develop over time.
2% Butterscotch + 1% FA Brandy makes a Buttershots (butterscotch schnapps) type flavor, good as-is or in cocktail-type recipes.
2% FA Butterscotch with 1-1.5% FA Fresh Cream, for creamier, less sweet flavor
2% FA Butterscotch, 1% Fresh Cream, 1% Vienna Cream for sweet, rich, smooth, b’scotch with a little hint of vanilla
1.5% FA Butterscotch, 1% Fresh Cream, 1% Vanilla Tahiti for smooth, mild, vanilla-butterscotch (or V.Bourbon for darker vanilla, a little less sweet)
FA Butterscotch with FA Caramel is like combining the ice cream toppings. I prefer a combination to either one alone.
Any of the above could use a combo instead of plain b’scotch. It creates a slightly ‘darker’ flavor, adds some good complexity, and it’s a little less sweet.
A little bit (1% or less) of Brandy or Rum in any of the above just makes it taste better. Think ‘butter-rum’…yum!
The higher quality your nic, and the more VG in your mix, the smoother Butterscotch will taste.
Read all of HIC’s Notes here: