Butterscotch Sauce Ii Food
BUTTERSCOTCH SAUCE II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Provided by JRUFF34
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g
BUTTERSCOTCH SAUCE
Provided by Food Network
Categories condiment
Time 10m
Yield about 1 1/2 cups/375 ml
Number Of Ingredients 6
Steps:
- Bring the brown sugar, butter and corn syrup to a boil in a saucepan and simmer until the sugar is dissolved. Whisk in the cream, vanilla and salt. Use as topping on your favorite dessert or fruit.
BUTTERSCOTCH SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
- Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
- To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
HOT BUTTERSCOTCH SAUCE
Make and share this Hot Butterscotch Sauce recipe from Food.com.
Provided by The Dunbar Chef
Categories Dessert
Time 13m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt all the ingredients slowly (apart from the evaporated milk).
- Once melted add the evaporated milk and simmer for 10 minutes.
- Serve immediately once cooked.
Nutrition Facts : Calories 117.7, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.7, Sodium 47.9, Carbohydrate 18.8, Sugar 15.1, Protein 0.6
BUTTERSCOTCH SAUCE
Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
THICK BUTTERSCOTCH SAUCE
For the perfect consistency - thick but pourable - serve this sauce slightly warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over low heat. Add sugars and corn syrup. Using medium heat, bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving).
BUTTERSCOTCH SAUCE
This recipe was created to accompany Midwestern Butterscotch Fudge Marshmallow Sundaes. Can be prepared in 45 minutes or less.
Categories Sauce Milk/Cream Dessert Quick & Easy Boil Gourmet
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- In a small heavy saucepan combine sugar, corn syrup, butter, and a pinch of salt and cook over moderate heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it registers 280°F. on a candy thermometer, about 5 minutes. Remove pan from heat and stir in cream, vanilla, and lemon juice, stirring until smooth. Sauce will thicken as it cools. Sauce keeps, covered and chilled, 3 weeks. Serve sauce warm or at room temperature over ice cream.
BUTTERSCOTCH SAUCE
Make and share this Butterscotch Sauce recipe from Food.com.
Provided by Luschka
Categories Sauces
Time 10m
Yield 225 ml
Number Of Ingredients 4
Steps:
- In a heavy saucepan, combine sugar, milk, margarine and corn syrup.
- Over medium heat, stirring often, bring to a simmer.
- Immediately remove from heat.
- (Sauce can be covered and refrigerated for up to one week).
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