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My current butterscotch recipe is a simple brown sugar, butter, and cream. When attempting to use it as a topping for ice-cream, I have to heat it up to warm/hot to get it to be a liquid. After pouring it on some ice-cream, and in the time it takes to walk 20 feet from kitchen to living room, the butterscotch has already come back to cold and has become a sticky, solid texture.

What can I add to my butterscotch to lower its freezing/solidifying point so that it remains a viscous liquid when added to ice cream (like a consistency between maple syrup and molasses)?

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    Does this answer your question? How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
    – user141592
    Apr 13, 2020 at 12:08
  • @Johanna possibly. There's a concern in that answer that adding an acid to a caramel recipe that uses cream may cause it to curdle...Given that butterscotch calls for cream by design, I'm not sure if this really helps. I can give it a test of course...but was hoping that someone may have already walked down this path?
    – Hueco
    Apr 13, 2020 at 17:31
  • I don't have the rep to bounty this question, but I came here to ask how to lower the freezing temperature of Ganashe, which has the very same problem, cream, and the top-voted answer to the Q referenced by @user141592 specifically wonders if the solution would work with cream. Well... time to experiment.
    – JBH
    May 13, 2021 at 4:09

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