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Butterscotch Syrup

Vegan Butterscotch Simple Syrup

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These amazingly delicious Nocellara del Belice (Castelvetrano) olives give off a brine that, when made into a simple syrup, tastes like butterscotch! I discovered this on vacation in Sonoma County, California. I have always said that California olives are the most flavorful, and wow… it’s so true! Here’s the simple syrup method—it truly is beyond simple!
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Servings 20
Calories 45 kcal
Cook Time 5 minutes

Equipment

  • sauce pan
  • whisk or silicone spatula
  • airtight glass jar

Ingredients
  

  • 1 cup Castelvetrano olive brine
  • 1 cup sugar

Instructions
 

  • Combine the olive brine and sugar in a small saucepan.
    1 cup Castelvetrano olive brine, 1 cup sugar
  • Heat over medium, stirring occasionally, until the sugar has completely dissolved.
    This should take about 5-7 minutes.
  • Remove from heat and let the syrup cool.
  • Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

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Cooking Tips and Tools You’ll Need

This recipe is as easy as it gets, but here are a few tips and kitchen tools that can help you make it even better:
  1. Saucepan with a thick bottom – Using a thick-bottomed saucepan will ensure
    even heating and prevent the syrup from scorching.
  2. Whisk or silicone spatula – A silicone spatula is my go-to for stirring. It prevents
    sticking, and the wide surface helps dissolve the sugar faster.
  3. Airtight glass jar – Storing your syrup in a glass jar keeps it fresh and makes it
    easy to pour. I love using mason jars or recycled glass syrup bottles.

Nutrition

Serving: 1tbspCalories: 45kcalCarbohydrates: 12gSugar: 12g
Tried this recipe?Let us know how it was!