Last week during my experiments with glucose syrup, I came across this recipe for Glucose Syrup Butterscotch Bars. Actually, that’s just what I’m calling them to distinguish them from all the other brown sugar type bars. They are really called Butterscotch Bars, and the recipe is from the Heny Sison culinary school in Manilla.
The bars are made with brown sugar, butter, etc. However, in addition to the usual ingredients they call for glucose syrup. It is supposed to increase moisture and prolong freshness.
Glucose Syrup and Freshness Test
Saturday I baked a modified half batch and put them in a sealed tin to see how they would hold up. Today (Monday), I checked the results and they still taste great!
There are lots of butterscotch bar recipes and chances are you have a good one, but if you need something that will stay fresh for a few days, adding some glucose syrup is worth a try. I finished off my jug of Wilton glucose syrup but am fairly certain honey, golden syrup or corn syrup would have worked very well too.
Taste and Texture
As for taste and texture, adding syrup to the bars made them a little softer than usual. And they are moist, but not cakey. My batch didn’t rise very high, but for Butterscotch Bars that’s a good thing because they are supposed to be dense. I browned the butter and got a really good burnt caramel/brown butter flavor which combined with pecans is always good. So overall, I liked these a lot and am happy to have another make-ahead or shippable recipe.
I’m looking forward to trying glucose syrup in other things and will be posting some more experiments soon. In the comment section of a recent post, a visitor from a professional cookie bakery gave us a tip on how to make it at home, and I’ve got my special homemade batch of glucose syrup in the refrigerator right now.
Stay-Fresh Butterscotch Bars
- 1 cup all-purpose flour plus 1 T. (134 grams)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 scant teaspoon Kosher salt Morton – use half if using salted butter
- 1/4 cup unsalted butter (56 grams)
- 1/4 cup liquid glucose
- 3/4 cup packed light brown sugar (150 grams)
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/3 cup coarsely chopped toasted pecans
- Preheat oven to 325°F and line an 8 inch square metal pan with aluminum foil. Grease foil and set pan aside.
- Sift or stir together flour, baking powder, baking soda and salt; Set aside.
- Melt butter over medium heat in a small saucepan. Cook just until it starts to brown, then remove from heat and transfer to a medium size mixing bowl. Let cool slightly. Add brown sugar, glucose and vanilla extract. Beat with a hand-held electric mixer on medium speed until combined. Add the egg and beat on high speed for about 3 minutes or until the egg is fully incorporated and the batter is lighter in color and texture. By hand, stir in the flour mixture and nuts; Spread in prepared pan (damp fingertips help).
- Bake for 30 minutes until top is firm. Cool on wire rack. Cut into bars.