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.
UNLAWFULLY RICH BUTTERSCOTCH SAUCE
A decadent sauce as a topping for ice cream, banana splits, or sundaes, or my favorite way-served with a variety of apples thinly sliced. Recipe from my reliable Fannie Farmer Cookbook. Feel free to add your favorite pure extract: hazelnut, almond, vanilla, maple, etc.
Provided by COOKGIRl
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan combine all the ingredients except for the pure extract, if using.
- Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce DOES NOT burn. If necessary, reduce heat to avoid burning.
- Remove pan from heat, add the optional pure extract if using, and whisk well. Serve warm.
Nutrition Facts : Calories 1028.4, Fat 68, SaturatedFat 42.9, Cholesterol 203.5, Sodium 392.4, Carbohydrate 108.8, Sugar 106, Protein 1.7
BUTTERSCOTCH SAUCE
Make your own sundae topping or sweet dipping sauce! You'll remember this rich and buttery flavor long after you've eaten it. This easy homemade sauce tastes amazing on ice cream, cheesecake or bread pudding.
Provided by Stacie
Categories Desserts
Time 40m
Number Of Ingredients 7
Steps:
- Add sugar, brown sugar, butter, whipping cream, corn syrup and salt to a saucepan over low heat. Stir constantly until butter is melted.
- Increase heat to medium, stirring constantly. Once boiling, continue to boil for 5 minutes. Remove from heat. Set aside to cool for 20 minutes.
- Stir in vanilla extract. Serve over ice cream, cheesecake or bread pudding or whatever you like!
Nutrition Facts : Calories 205 calories, Carbohydrate 22.4 grams carbohydrates, Cholesterol 39.5 milligrams cholesterol, Fat 13.3 grams fat, Fiber 0 grams fiber, Protein 0.4 grams protein, SaturatedFat 8.3 grams saturated fat, ServingSize 1/8 cup, Sodium 9.9 milligrams sodium, Sugar 22.3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4.4 grams unsaturated fat
RICH BUTTERSCOTCH SAUCE
Wonderful on cakes, ice cream etc. This sauce can be made up to 3 days ahead and refrigerated, just warm slightly before using.
Provided by Kittencalrecipezazz
Categories Sauces
Time 8m
Yield 2 cups (approx)
Number Of Ingredients 7
Steps:
- In a heavy-bottomed saucepan combine first 5 ingredients; stir over low heat until both sugars dissolve.
- Increase heat and boil until large bubbles break on surface, and sauce drops quickly from the spoon (this should take around 2 minutes).
- Remove from heat; whisk in whipping cream and vanilla (mixture will bubble up vigorously).
Nutrition Facts : Calories 1162.1, Fat 56.6, SaturatedFat 35.6, Cholesterol 173.1, Sodium 718.2, Carbohydrate 171, Sugar 126.7, Protein 1.6
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.
EASY BUTTERSCOTCH SAUCE
This is a fabulous sauce that is so simple to make, it is rich and silky. I have tried many different recipes for Butterscotch Sauce and I always come back to this one. If you want you can make a double recipe and keep the extra portion in a sealed glass jar in the refrigerator for up to a month, just spoon out what you need into a saucepan and heat gently, and whisk constantly.
Provided by An_Net
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 535.3, Fat 30.1, SaturatedFat 18.9, Cholesterol 95, Sodium 168.2, Carbohydrate 70.9, Sugar 43.5, Protein 1
BUTTERSCOTCH SAUCE
Make and share this Butterscotch Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
- Can be kept for up to 3 weeks in the refrigerator.
- Serve warm or at room temperature.
Nutrition Facts : Calories 1430.3, Fat 67.7, SaturatedFat 42.4, Cholesterol 213.8, Sodium 499.9, Carbohydrate 212.9, Sugar 176.7, Protein 2.2
RICH BUTTERSCOTCH SAUCE - DAIRY FREE
This version is made with coconut milk. Serve with soy ice cream, bananas, meringues or sponge cake, or even try it with fritters (see my recipes for a lactose free fritter recipe).
Provided by Chelle_N
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place water and sugar in small saucepan over low heat.
- Stir until dissolved, then bring to a boil and simmer for 15 minutes.
- Remove from heat and leave for several minutes, add coconut milk and stir well.
- Mix arrowroot with a tbs of water until smooth and then pour arrowroot mixture into saucepan and stir over gentle heat to thicken slightly.
- Serve hot or cold. Makes just over 1 cup.
Nutrition Facts : Calories 248.2, Fat 8.1, SaturatedFat 7.6, Sodium 24.1, Carbohydrate 44.8, Fiber 0.1, Sugar 43.2, Protein 0.6
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