Butterscotch Spectacular Food

BUTTERSCOTCH SAUCE

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.

BUTTERSCOTCH DELIGHT

Steps:

• In a bowl, cut butter into flour; stir in the finely chopped walnuts. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. , In another bowl, beat milk and pudding mix for 2 minutes or until thickened. Spread over cream cheese layer. Spread with the remaining whipped topping; sprinkle with coarsely chopped walnuts. Chill until set.

HOT MAMA BUTTERSCOTCH

Steps:

• In a heavy saucepan, melt the butter over medium heat. As soon as the butter is melted, add the brown sugar and cook until bubbly, stirring occasionally. Reduce the heat and whisk in the heavy cream. Once the cream is incorporated, bring back to medium heat and cook for 10 minutes, stirring occasionally. Remove from the heat and whisk in the vanilla, apple cider vinegar, cayenne pepper and salt. Mix well, making sure there are no lumps.

BUTTERSCOTCH CAKE ( THE BEST YOU'LL EVER MAKE)

Steps:

• Mix all ingredients.
• Pour into a greased and floured bunch pan.
• Bake 50-55 minutes at 350°F.

BUTTERSCOTCH SQUARES

Steps:

• Sift dry ingredients.
• Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
• Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.

HOT BUTTERSCOTCH

Steps:

• Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10 minutes. Reduce the heat to medium-­low and continue cooking and stirring until the butterscotch is very dark and registers 300°F (150°C)-or very slightly above-on an instant-­read thermometer, about 10 minutes.
• Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
• Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.