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
I'm mystified: why would you want to grind butterscotch?
I have a lot of recipes where the butterscotch is that way. To blend it in better or to sprinkle on top of dishes
Put it in a plastic bag freezer bag and bang it with a rolling pin. Use immediately.
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