I made butterscotch squares for the first time ever. Essentially it was a recipe to mimic See's milk butterscotch squares. The flavor is amazing but they're not as soft or moist. Is there a way to make them less dry? I'm not very good with baking and I don't know the tricks or science behind fixing it. I don't know if it's ok to post the recipe, if that helps?
[link] [comments]
from AskCulinary https://ift.tt/2NLxV2d
Comments
Post a Comment