Coffee Butterscotch Sauce Recipes

EASY HOMEMADE BUTTERSCOTCH SAUCE

Steps:

• Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
• Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
• Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)

BUTTERSCOTCH COFFEE

Steps:

• In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a medium sized saucepan whisk together butter, and brown sugar. Slowly stir heavy cream until well combined. Bring to a simmer over medium heat, and cook for 3 minutes until thickened. Remove from heat, stir in vanilla.

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:

• 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.

BUTTERSCOTCH COFFEE SYRUP

Steps:

• Put the cup of water and granulated sugar in a heavy-bottomed saucepan.
• Bring to a boil, stirring a couple of times to make sure all the sugar dissolves.
• Allow the mixture to boil for just a few seconds, and then remove it from the heat.
• Leave the syrup in the pan and keep it convenient to the stove.
• In a heavy-bottomed saucepan that is taller than you think you'll need, combine the dark brown sugar, the ounce of water, butter, and salt.
• Stir a couple of times, and then put the lid on the pan.
• Heat over medium heat until all the butter has melted and the sugar is dissolved.
• Remove the lid and cook the mixture together until it reaches 300-310F on an instant-read thermometer.
• Carefully pour about half the simple syrup into the butterscotch, stirring well. Mixture will bubble up a Very Lot, and the butterscotch may harden.
• Once the bubbling has calmed down, add the rest of the simple syrup and whisk over low heat until the butterscotch is completely melted.
• Whisk in the vanilla off the heat.
• Allow the syrup to cool and then store in an airtight container in the fridge for up to 2 weeks.
• Warm the syrup before serving and then stir well to incorporate any butter that is floating on top.

COFFEE BUTTERSCOTCH SAUCE

Steps:

• Melt the butter over medium heat.
• Stir in the sugar, molasses and kosher salt. The mixture will look like wet brown sugar. Cook over medium heat, stirring constantly, for 2 minutes.
• Add the heavy cream and bring the mixture to a boil.
• Cook, stirring frequently, until mixture reaches 230F, about five minutes.
• Remove from heat and stir in the vanilla and optional coffee extracts. Taste and adjust seasonings as necessary.
• Serve warm over ice cream. Or whatever.
• Enjoy!