Easy Butterscotch 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.

EASY HOMEMADE BUTTERSCOTCH SAUCE

Steps:

• Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
• Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
• Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)

EASY BUTTERSCOTCH SAUCE

Steps:

• Place the butter, sugars and syrup into a heavy based saucepan and heat gently until the butter is melted and the ingredients are combined.
• Increase the heat and simmer for 5 minutes then remove from the heat.
• Slowly add the cream making sure to mix vigorously to combine.
• Return to the heat and stir constantly for another couple of minutes until the sauce is silky smooth.
• Serve hot or cold.

EASY BUTTERSCOTCH SAUCE RECIPE

Steps:

• Combine 2 Tbsp. unsalted butter, ⅓ cup light brown sugar, and ⅓ cup heavy cream in a small saucepan over medium-high heat. Stir until the butter melts and the ingredients are fully combined.
• Turn the heat down to medium-low and simmer for 4 minutes. Once 4 minutes is up, remove from heat and stir in a pinch of sea salt. Let cool before serving, and enjoy!

BUTTERSCOTCH SAUCE

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

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

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).

OLD-FASHIONED BUTTERSCOTCH SAUCE

Steps:

• In a heavy-bottomed saucepan or an enameled cast-iron pot, combine butter and sugar over medium heat and cook until sugar has melted completely and mixture has taken on a thick frothy appearance, 5 to 10 minutes. Turn off heat.
• Thoroughly whisk in cream. Let cool for 10 minutes, then add vanilla, vinegar and salt. Taste and adjust seasonings.

SUPER SIMPLE BUTTERSCOTCH SAUCE

Steps:

• Heat the evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat.
• Add butterscotch morsels; stir until smooth.
• Return to heat.
• Stirring constantly, bring mixture just to a boil.
• Cool to room temperature. Stir before serving.

EASY BUTTERSCOTCH SAUCE

Steps:

• In a small saucepan, combine sugar, water, and corn syrup; cook over medium heat, stirring constantly, until sugar has completely dissolved, about 3 minutes.
• Add butter; stir until melted. Remove from heat, and stir in condensed milk. Serve warm.

BUTTERSCOTCH SAUCE II

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.

BUTTERSCOTCH SAUCE

Steps:

• In a small heavy-bottomed saucepan mix all the ingredients and bring to a boil over medium heat. Cook, stirring almost constantly, until reduced and thickened, about 20 minutes. This is delicious not only on this pudding but also on just about everything except steak.

BUTTERSCOTCH SAUCE

Steps:

• In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring but swirling pan occasionally, until a golden caramel. Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted. Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown). Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Serve sauce warm or at room temperature.

BUTTERSCOTCH SAUCE

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.