Thick Butterscotch Sauce Food

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 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.

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).

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:

• 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.

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:

• 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.

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.

BUTTERSCOTCH VELVET SAUCE

Steps:

• in a heavy saucepan, combine the brown sugar, coffee, butter and salt.
• cook over moderate heat until the sugar dissolves about 5 minutes.
• add the condensed milk and cook, stirring constantly.for 5 more minutes.
• remove from the heat and allow to cool --
• pour into jars and refrigerate.

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.