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Jun 23, 2007 07:15 PM


How would I grind butterscotch w/o it all melting and clumping back togather? I have tried a lot of different ways that slightly work, but never are a very good meathod. Do any of you awesome cheffs have any suggestion

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  1. I'm mystified: why would you want to grind butterscotch?

    2 Replies
    1. re: gudpal

      I have a lot of recipes where the butterscotch is that way. To blend it in better or to sprinkle on top of dishes

      1. re: annhatch

        Put it in a plastic bag freezer bag and bang it with a rolling pin. Use immediately.