Butterscotch Fruit Fondue Recipes
BUTTERSCOTCH FONDUE
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
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 DESSERT FONDUE
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
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 :
HONEY BUTTERSCOTCH FONDUE WITH SALTED PECAN COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 servings (5 cups fondue, 24 cookies)
Number Of Ingredients 15
Steps:
- For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
- Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
- Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
- Bake until golden brown at the edges, 14 to 17 minutes.
- Let the cookies cool to room temperature.
- For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
- Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
- Whisk in the whiskey, butter, salt and vanilla.
- Pour the sauce into the fondue pots and keep warm.
- Serve the fondue with the cookies.
BUTTERSCOTCH FRUIT FONDUE
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
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 FONDUE
Make and share this Butterscotch Fondue recipe from Food.com.
Provided by OceanIvy
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, sugar and golden syrup in saucepan.
- Heat gently until mixture begins to bubble, stirring occasionally.
- Allow mixture to boil for 1 minute.
- Stir in the evaporated milk; cook for 3-4 minutes until sauce is hot and bubbling.
- Add chopped nuts.
- In small bowl, blend cornflour smoothly with 2 tablespoons water.
- Add the mixture to sauce in pan and heat until thickened.
- Pour into fondue pot and place over burner to keep warm.
- Serve with pieces of fruit/popcorn, cake, etc.
Nutrition Facts : Calories 517, Fat 23.4, SaturatedFat 12.1, Cholesterol 55.2, Sodium 207, Carbohydrate 73.3, Fiber 1.3, Sugar 43.4, Protein 8
BUTTERSCOTCH FONDUE
Make and share this Butterscotch Fondue recipe from Food.com.
Provided by AngelbabyConfections
Categories Dessert
Time 10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
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. Transfer to a fondue pot or 1-1/2 quart slow cooker; keep warm. Serve with cake and fruit.
Nutrition Facts : Calories 590.5, Fat 15.9, SaturatedFat 10, Cholesterol 47.4, Sodium 192.7, Carbohydrate 113.3, Sugar 91.4, Protein 4
BUTTERSCOTCH FONDUE
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 Allrecipes Member
Time 20m
Yield 8
Number Of Ingredients 6
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 : Calories 149 calories, Carbohydrate 25.7 g, Cholesterol 17.8 mg, Fat 5.7 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 3.5 g, Sodium 35.8 mg, Sugar 18 g
BUTTERSCOTCH FONDUE
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 Allrecipes Member
Time 20m
Yield 8
Number Of Ingredients 6
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 : Calories 149 calories, Carbohydrate 25.7 g, Cholesterol 17.8 mg, Fat 5.7 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 3.5 g, Sodium 35.8 mg, Sugar 18 g
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