Homemade Butterscotch Chips Food

BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

Steps:

• Mix together the flour, salt and baking soda in a small bowl, set aside.
• Cream the sugars and butter together, add the vanilla.
• Add the eggs one at a time.
• Slowly add the flour mixture.
• When completely mixed, add the butterscotch chips.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake 8-10 minutes at 375F degrees.

HOMEMADE BUTTERSCOTCH CHIPS RECIPE

Steps:

• This second version is suitable for baking since it holds up to heat and doesn't melt... into pockets of caramel... like the first version... ehem (don't get me wrong, they were delicious caramelly gooey spots but they weren't very pretty). These butterscotch chips are amazing! Print Homemade Butterscotch Chips [the "bake-able" version] Yield: 3.5 cups Ingredients 1 cup Light Coconut Milk, canned 53g (1/4 cup + 1 tsp) Butter Flavor Spectrum Organics Shortening 1/4 tsp Salt 84g (1/4 cup) Molasses 1/4 cup Water 192g (1 cup) Granulated Erythritol (or more sucanat or sweetener of choice) 96g (1/2 cup) Sucanat 1 tsp Vanilla Extract Instructions Spray a 9″ brownie pan with cooking spray and line with parchment paper both ways. In a microwave-safe bowl, microwave the coconut milk, shortening and salt at 30-second intervals, stirring between each one, until shortening has completely melted. In a medium-sized deep pot, add the molasses and water. Stir in the erythritol and sucanat. Use a rubber spatula to scrape down the sides of the pot so there are no sugar crystals above the mixture. Add a candy thermometer to the pot. Place pot over medium-medium/high heat. Let it come to a boil without stirring. At 250 degrees Fahrenheit, turn off the heat and whisk in the coconut milk/shortening mixture. Stop whisking once all is added. Return the pot to medium-medium/high heat and heat to 250 degrees Fahrenheit, again, without stirring. Remove from heat and whisk in the vanilla extract. Pour into the prepared pan and let sit for 6 hours or overnight. Refrigerate for 30 minutes before slicing. Slice the butterscotch square with a sharp knife or pizza cutter (it will be a little sticky). You can either slice the strips you've made into chips with a knife or break it into pieces by hand (I started with the knife and moved on to use my fingers). Put the chips into a bowl and store covered in the refrigerator until you need to use it. Notes This recipe is: low sugar, gluten free, vegan!

OATMEAL BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
• Add the beaten eggs; mix well; set aside.
• In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
• Add the oats and the butterscotch chips all at one time; mix well.
• Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
• Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
• Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.