Make Butterscotch Chips Instead of Using Cheap (Toxic) Chocolate

A Nice Practical Life & Science project! Scrumptious butterscotch is free of chocolate’s heavy metal contamination. Create a new family legacy tradition to keep your kids healthy.

For a delicious blast of Practical Life and Science,

Homemade Butterscotch Chips

Ingredients:

• 1 cup unrefined dark sugar such as piloncillo or kokuto, packed

• 1/2 cup raw unsalted butter (or use salted butter and omit the salt below)

• 1/2 cup heavy cream (I use raw cream)

• 1 tsp vanilla extract

• 1/4 tsp Maldon salt

I included links to my favorite sources. The vanilla is from La Faza because they are one of the only places that makes corn-free vanilla extract from high quality beans. The dairy farm does ship via UPS. And Maldon salt is one of the best quality (and low toxin) salts. I don’t make any money from the links, though it is always pleasing to send folks to my favorite dairy farm.

Tip: Use Maldon smoked salt for an extra flavor boost.

Instructions:

1. Butter a heavy stainless steel baking pan.

2. Melt butter with sugar and salt. Slowly melt the butter in a saucepan over low heat, mixing the sugar until the mixture is creamy.

3. Add cream. Slowly pour in the heavy cream while stirring continuously. Cook for several minutes until the mixture thickens and begins to pull away from the sides of the pan.

4. Add vanilla. Remove from heat and stir in the vanilla extract.

5. Pour. Pour the mixture onto the buttered baking pan. You can spread it thinly, if you want even pieces. I just swirl it onto the pan.

6. Cool. Allow the mixture to cool completely in your kitchen. You can put the pan onto the fridge or freezer, if you want the chips to be really hard.

7. Break into chips. When the mixture is cooled, break the butterscotch into the desired size. Store leftovers (haha) in an airtight container to keep them hard.

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Suggested Uses,

• Eat a few whenever candies are desired, perhaps with tea or coffee.

• Melt several on toast for a cookie substitute.

• Make cookies.

• Dissolve several into a small jar of organic vodka to create an adult treat that is additive free — flavored liquors usually contain unhealthy things.

• Drop a few into your coffee, add a dollop of raw cream, and mix with a hand blender.

• Melt on top of cooked bacon to create a sweet treat. Non-bacon eaters can use sweet potatoes, sautéed pieces of another meat, or a hard cheese.

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Whenever I read cooking magazines, there is never an issue without toxic suggestions, so here are some general tips:

• Avoid parchment papers as most contain toxins.

• Avoid plastic.

• Use traditional methods of non-sticking pans such as butter, ghee, or animal fat.

• Steer clear of artificial sweeteners, GMO corn alcohol in vanilla, fake vanilla, fake fat, iodized, aluminum-laden salt, and so forth.

Life is too short to spend time reading labels on toxic papers, pans, foods, and additive lists, so I just avoid whole categories of questionable items.

If you saw my toxins in chocolate post, you will know why I’m advocating this switch from chocolate to butterscotch!

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Did you see my Practical Life + Harvard + Cooking posts? See the links below. One of the more ironically annoying things in my experience has been that people dismissed Montessori hands-on science in the kitchen before Harvard made it popular. Personally, I think Harvard’s an expensive place to go for cooking lessons. But kudos to them for popularizing the concept.