Greg Patent is a food writer and baker from Montana, known as The Baking Wizard. He has published 11 cookbooks, including the James Beard Award-winning Baking in America (2002).

Melt butterscotch chips and water in saucepan over medium-low heat, stirring frequently. Whisk in the vanilla. Allow to cool. Whip the cream. Add the powdered sugar. On low beater, stir in the ...

Brown butter, caramelized brown sugar and Scotch whisky flavor this pecan butterscotch sauce, which is great drizzled over a slice of pumpkin pie. It also works well as a topping for ice cream, ...