Butterscotch Dessert Fondue Recipes

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BUTTERSCOTCH FONDUE



Butterscotch Fondue image

Folks of all ages will enjoy dipping into a pot filled with this yummy concoction from our Test Kitchen. The combination of brown sugar, sweetened condensed milk and toffee bits has lovely flavor. Use it to cap off a meal...or serve it as a sweet snack.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 cups.

Number Of Ingredients 8

1/2 cup butter, cubed
2 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup light corn syrup
2 tablespoons water
1/4 cup brickle toffee bits
1 teaspoon vanilla extract
Angel food cake cubes and fresh fruit

Steps:

  • In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Keep warm. Serve with cake and fruit.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 73mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH FRUIT FONDUE



Butterscotch Fruit Fondue image

If ever you've - lazily, guiltily - bought ready peeled, sliced, cubed fruit from the supermarket and then wondered why you bothered, as you get home to discover the fruit is brightly hued but dimly flavored, this is the solution. Anything, frankly, dunked into a butterscotch sauce tastes good, and this is a fabulous everyday or even party pudding. I own up, some fruits come out of a cellophane box, the mango ready cubed, the melon ready sliced, but mostly I make this for the children using bananas and pears I have actually managed to peel and slice myself. The strawberries you don't even need to hull: Their stalks are useful to lower the berries into the molton fondue. I give everyone - here just the two of us - a little cup of fondue for their own individual dipping. It does mean you make more sauce than is needed, but gets around the shared spit and saliva issue. Or you could make half the amount and pour over a cubed mix of pineapple, papaya, mango. Either way, you don't want the butterscotch fondue too fiercely hot, not least because it will be too runny. If you make it before you sit down to eat altogether, it should be just about perfect by the time you reach pudding. I am also pretty keen on this cold, spooned straight from the cup. You could subsitute dark corn syrup for the golden syrup, but I'm afraid it doesn't have the viscosity or flavor. Since you can now get Lyle's Golden Syrup sent to you from Amazon Gourmet, I don't feel bad recommending the less familiar ingredient.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons light muscovado sugar
2 tablespoons sugar
1/2 cup golden syrup
2 tablespoons unsalted butter
1/2 cup heavy cream
Splash vanilla extract
About 2 1/2 cups cut fruit

Steps:

  • Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
  • Add the cream and vanilla, stirring together, and then take off the heat.
  • Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.

BUTTERSCOTCH DESSERT FONDUE



Butterscotch Dessert Fondue image

As a change from the more traditional chocolate fondue, try this rich, buttery version. You can make it in advance, refrigerate it and reheat when ready to serve.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield About 1 cup.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/3 cup light corn syrup
1/4 cup heavy whipping cream
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
Fresh fruit

Steps:

  • In a small saucepan, combine the brown sugar, corn syrup, cream and butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook for 5 minutes. Remove from heat; stir in vanilla. Transfer to a fondue pot and keep warm. Serve with fruit.

Nutrition Facts :

PEANUT BUTTER AND BUTTERSCOTCH FONDUE



Peanut Butter and Butterscotch Fondue image

Every year during New Years, you can see me at home of with a few friends. A few warm snacks is great to have on hand. This year, not only will I celebrate New Years this way, but Valentines Day as well! Dust off that Fondue pot, cut up some snacks and dip away!

Provided by Barbara Kavorkian

Categories     Other Sauces

Time 35m

Number Of Ingredients 4

3/4 c whole milk
2 bags (11oz) butterscotch chips
1 c smooth peanut butter
2 Tbsp boiling water

Steps:

  • 1. In a medium saucepan, warm the milk over medium heat. Add the butterscotch morsels and cook, stirring, until smooth, about 10 minutes; remove from heat. Whisk in the peanut butter until smooth. Stir in the boiling water.
  • 2. Transfer sauce to fondue pot to keep warm. Arrange a platter or decorative plate with fondue skewers, dipping items to serve. Serve fondue warm with the suggestions below or your favorite dippers.
  • 3. Suggestions for dipping: Thick-cut bacon, cooked and cut into 1-inch pieces, Gala apples, cored and sliced, Pretzel rods, Marshmallows Bananas peeled and cut into big bite size chunks Pound Cake cubed Dried fruits Fresh fruits

CHOCOLATE BUTTERSCOTCH FONDUE



Chocolate Butterscotch Fondue image

My grand daughter is interested in trying some different fondues. This one is from Fondue Cooking.

Provided by Vicki Butts (lazyme)

Categories     Other Desserts

Time 25m

Number Of Ingredients 12

1/3 c light cream or half and half
1 Tbsp sugar
1/4 tsp salt
1 1/2 c semi sweet chocolate chip bits
1/2 c butterscotch chip bits
1/2 tsp vanilla
1/2 tsp maple flavoring, optional
apple wedges, optional
cake squares, optional
doughnut chunks, optional
marshmallows, optional
chopped nuts, optional

Steps:

  • 1. Heat cream or half and half, sugar and salt in ceramic or metal fondue pot over direct high heat.
  • 2. Lower heat; stir in chocolate and butterscotch bits.
  • 3. Reduce heat to low and allow bits to melt, stirring constantly.
  • 4. Stir in flavorings.
  • 5. Spear dippers (above) and swirl in mixture.
  • 6. Drain and roll in finely chopped nuts, if desired.

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