Butterscotch Velvet Sauce 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.

VELVET CHOCOLATE SAUCE

Steps:

• In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved.
• Add chocolate chips and butter; stir until smooth.
• Remove from heat and stir in corn syrup.
• Stir in vanilla.
• Serve over ice cream.
• Store tightly covered in refrigerator.

BUTTERSCOTCH SAUCE

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.

VELVET SAUCE

Steps:

• Melt butter in saucepan.
• Blend in flour but do NOT brown.
• Stir in broth and heavy cream.
• Cook quickly until sauce bubbles and thickens.
• Add salt and pepper to taste.
• Serve!

BUTTERSCOTCH VELVET SAUCE

Steps:

• in a heavy saucepan, combine the brown sugar, coffee, butter and salt.
• cook over moderate heat until the sugar dissolves about 5 minutes.
• add the condensed milk and cook, stirring constantly.for 5 more minutes.
• remove from the heat and allow to cool --
• pour into jars and refrigerate.