Scotch Butterscotch Sauce Food

SCOTCH BUTTERSCOTCH SAUCE

Steps:

• In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
• Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
• Remove from heat and stir in whiskey and vanilla.
• Allow to cool slightly before serving.
• Can be refrigerated up to one week; warm gently before serving.

BUTTERSCOTCH SAUCE

Steps:

• In a heavy saucepan, combine sugar, milk, margarine and corn syrup.
• Over medium heat, stirring often, bring to a simmer.
• Immediately remove from heat.
• (Sauce can be covered and refrigerated for up to one week).

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).

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:

• 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 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:

• 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.

BUTTERSCOTCH SAUCE

Steps:

• Place the butter, brown sugar, golden syrup and vanilla pod in a small saucepan. Bring to a gentle simmer.
• Remove from the heat and add the lemon juice to taste.
• Stir in the double cream.
• Remove the vanilla pod 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.

BOURBON BUTTERSCOTCH SAUCE

Steps:

• In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm.
• Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to 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.

BUTTERSCOTCH RUM SAUCE

Steps:

• In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.