Thick 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.

HOT BUTTERSCOTCH SAUCE

Steps:

• Melt all the ingredients slowly (apart from the evaporated milk).
• Once melted add the evaporated milk and simmer for 10 minutes.
• Serve immediately once cooked.

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.

RICH BUTTERSCOTCH SAUCE

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).