How To Make Butterscotch Shell Topping Recipes

HOW TO MAKE HOMEMADE BUTTERSCOTCH

Steps:

• Take the sugar and put it into a pot.
• Pour in some water. About enough to cover the sugar
• Turn the stove top onto high so the water starts to boil.
• Start stirring the sugar right away to keep it from sticking to the bottom and turning into toffee.
• Keep stirring and adding water until the sugar and water mixture turns into a Brown syrupy mixture. What you have now made is a light caramel syrup.
• Remove from heat.
• Add the butter and stir it into the syrup. Also add a shot of cream and a teaspoon of vanilla.
• Put back onto the stove but heat it until it's at the "soft crack" stage. The soft crack stage is about 270-290°F or 132-143°C. You should have a concentration of about 95% sugar. If you heat it too long then it will turn into toffee.
• Keep heating until it is thick but still fluid.
• Immediately pour it into a bowl or container. Make sure you keep stirring it otherwise it will thicken and become a toffee like substance.
• Let the butterscotch cool
• Enjoy the great taste of butterscotch.

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 ICE CREAM TOPPING

Steps:

• In a heavy saucepan, combine all ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool to room temperature. Cover and store in the refrigerator. , To reheat, microwave at 50% power for 1 minute or until heated through. Serve warm over ice cream.

HOW TO MAKE BUTTERSCOTCH SHELL TOPPING

Steps:

• Melt butterscotch chips and coconut oil in a double boiler, stirring regularly.
• Pour butterscotch shell into a jar, and allow it to cool, before you use it.
• It'll keep for up to a month at room temperature. If it hardens between uses, just microwave it in 20 second intervals, until it's remelted.

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.

BUTTERSCOTCH ICE CREAM TOPPING

Steps:

• Combine the sugar and water in a medium saucepan.
• Cook over high heat until the mixture is a light golden brown in color.
• Remove from heat.
• Add the cream and stir until smooth.
• Add the butter 1 tablespoon at a time.
• Blend well.
• Can be reheated.

BUTTERSCOTCH ICE CREAM TOPPING

Steps:

• Cook all together in a saucepan for 5 minutes, stirring constantly.
• Store in a cool place.