Butterscotch Dipped Sparkling Wands Recipes

BUTTERSCOTCH DIP

Steps:

• In a heavy saucepan over low heat, combine milk, chips, vinegar and cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover sauce may be reheated in a heavy saucepan over low heat.

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

CLASSIC BUTTERSCOTCH DROPS RECIPE

Steps:

• Prepare 2 large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
• Combine the sugar, cream, and water in a large saucepan over medium heat and stir until the sugar dissolves. Add the cream of tartar and boil the mixture until it reaches 240 F ( soft-ball stage ). Add the butter and continue boiling until the mixture reaches 280 F ( soft-crack stage ).
• Remove the pan from the heat and stir in the vanilla extract.
• Using a very small teaspoon, carefully drop spoonfuls of the hot candy onto the prepared baking sheets. It is important to work quickly before the candy begins to set. The drops will spread, so leave a bit of space in between your spoonfuls. Continue forming small butterscotch drops on the prepared sheets until you run out of candy or it becomes too hard to work with.
• Allow the drops to set at room temperature, then lift them off the baking sheet. Serve immediately, or place them in an airtight container and store at room temperature for up to 2 weeks.

BUTTERSCOTCH CARAMEL DIP

Steps:

• In medium saucepan, heat ingredients over medium heat.
• Cook until mixture thickens, about 10 minutes.
• Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake.

GRANDMA JEANNE'S BUTTERSCOTCH WAFERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
• Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
• Whisk flour, baking powder, and salt together in a medium bowl.
• Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
• Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
• Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.

CHOCOLATE-DIPPED BUTTERSCOTCH LOGS

Steps:

• In large bowl, beat butter on medium to high speed for 30 seconds.
• Add brown sugar, baking powder, and salt.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in egg and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour and the butterscotch pieces.
• Divide dough in half.
• Shape each half into a 9 inch long log; flatten so logs are about 2 ½ inches wide.
• Wrap logs in plastic wrap or waxed paper.
• Chill for 2 hours or until firm.
• Preheat oven to 350°F Using a sharp knife, cut logs crosswise into ¼ inch slices.
• Place slices 1 inch apart on un-greased cookie sheet.
• Bake in preheated oven for 8 – 10 minutes or until edges are lightly browned.
• Transfer to wire rack and cool.
• Meanwhile, spread almonds in a single layer in a shallow baking pan.
• Toast in the 350F oven for 5 – 10 minutes or until light golden brown, stirring occasionally.
• Remove from oven and cool.
• In a small saucepan, combine chocolate pieces and shortening.
• Cook and stir over low heat until melted.
• Dip ends of cookies into melted chocolate.
• Place cookies on waxed paper.
• Sprinkle almonds on chocolate.
• Let stand for 30 minutes or until chocolate is set.
• To Store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.

BUTTERSCOTCH BARS I

Steps:

• In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.
• In a saucepan over low heat cook the evaporated milk and butterscotch chips. Stir mixture constantly until the chips have melted and the mixture is smooth. Reserve 1/2 cup of the butterscotch mixture for glaze. Combine the remainder with the dry mixture and mix well.
• Spread batter into one 8 inch square buttered baking pan. Drizzle reserved butterscotch mixture over the top. Refrigerate bars for several hours or overnight before cutting and serving. Store leftovers in a covered container in the refrigerator.

BUTTERSCOTCH DIP (GOOSEBERRY PATCH)

Steps:

• Combine butterscotch chips and evaporated milk in a slow cooker.
• Cover and cook on low setting for 45-50 minutes, until chips are softened.
• Stir until smooth.
• Stir in pecans and extract.
• Serve warm with fruit.

PAMPERED CHEF BUTTERSCOTCH DIP

Steps:

• Combine all in small bowl and mix until smooth.
• Chill.
• Serve with fresh fruit.