Quick Butterscotch Sauce Recipes
QUICK AND EASY BUTTERSCOTCH SAUCE
Butterscotch Sauce is quick & easy to make with only five common ingredients. Richly flavored, it's great poured on ice cream, drizzled on fruit pies & tarts, and stirred into whipped cream. So much better than store bought sauce!Adapted from Just a Taste
Provided by Tammy Spencer
Categories Dessert
Time 40m
Number Of Ingredients 5
Steps:
- In a small heavy bottomed saucepan, melt the butter over medium heat.
- Add in the brown sugar, heavy cream, and salt, stirring until the mixture is combined and the sugar has melted.
- Bring the mixture to a boil, stirring constantly. For a thinner sauce, cook for 4 to 5 minutes to a temperature of 227 °F on a digital thermometer. For a thicker sauce, cook for 6 to 7 minutes to 238 °F. Any longer than that and the sauce will be too thick.
- Remove the pan from the heat and stir in the vanilla extract and bourbon, if using.
- Transfer the sauce to a jar and allow to cool to room temperature. It will thicken further upon standing.
- Seal the jar and store the Butterscotch Sauce in the refrigerator for up to 2 weeks.
- If the sauce separates after it's been cooled, warm it gently in the microwave (20 second increments at 40% powder) and stir until it's smooth again.
Nutrition Facts : ServingSize 1 tablespoon, Calories 78 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 175 mg, Sugar 7 g
QUICK BUTTERSCOTCH SAUCE
Try adding a pinch of salt (or more to taste) right after the sauce has been removed from the heat. The salt offsets the sweetness of the caramelized sugar, creating a nice depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, combine cream, milk, and cornstarch; set aside. In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium-high heat, stirring, until butter has melted and sugar has dissolved, 4 to 5 minutes.
- Reduce heat to medium-low. Add milk mixture; bring to a boil. Boil 30 seconds; remove from heat. Cool slightly before serving, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.
BUTTERSCOTCH SAUCE II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Provided by JRUFF34
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g
EASY BUTTERSCOTCH SAUCE RECIPE
4 ingredients, 5 minutes - our homemade Butterscotch Sauce recipe is easy, quick, and perfect for topping your favorite dessert recipes!
Provided by Isabel Laessig
Categories Sauce
Time 5m
Number Of Ingredients 4
Steps:
- Combine 2 Tbsp. unsalted butter, ⅓ cup light brown sugar, and ⅓ cup heavy cream in a small saucepan over medium-high heat. Stir until the butter melts and the ingredients are fully combined.
- Turn the heat down to medium-low and simmer for 4 minutes. Once 4 minutes is up, remove from heat and stir in a pinch of sea salt. Let cool before serving, and enjoy!
Nutrition Facts : Calories 756 kcal, ServingSize 1 serving
BUTTERSCOTCH SAUCE
Provided by Food Network
Categories condiment
Time 10m
Yield about 1 1/2 cups/375 ml
Number Of Ingredients 6
Steps:
- Bring the brown sugar, butter and corn syrup to a boil in a saucepan and simmer until the sugar is dissolved. Whisk in the cream, vanilla and salt. Use as topping on your favorite dessert or fruit.
BUTTERSCOTCH SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 1 3/4 cups
Number Of Ingredients 5
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.
SUPER SIMPLE BUTTERSCOTCH SAUCE
This sauce was originally for a butterscotch pumpkin cake (Recipe #20459) by Nestle, but it makes a wonderful sauce for any number of baked goodies.
Provided by jeniwan
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Heat the evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat.
- Add butterscotch morsels; stir until smooth.
- Return to heat.
- Stirring constantly, bring mixture just to a boil.
- Cool to room temperature. Stir before serving.
Nutrition Facts : Calories 723.6, Fat 39.3, SaturatedFat 31.2, Cholesterol 24.3, Sodium 189.9, Carbohydrate 84.5, Sugar 76.1, Protein 8.2
BUTTERSCOTCH SAUCE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine sugar, butter, and vanilla bean over medium-high heat. Bring to a boil, stirring frequently. Stir in cream, and remove from heat. Add salt and lemon juice, stirring to combine. Store refrigerated, in an airtight container, for up to 1 week. Reheat, in a heatproof bowl set over a pan of simmering water, before using.
EASY BUTTERSCOTCH SAUCE
This is a fabulous sauce that is so simple to make, it is rich and silky. I have tried many different recipes for Butterscotch Sauce and I always come back to this one. If you want you can make a double recipe and keep the extra portion in a sealed glass jar in the refrigerator for up to a month, just spoon out what you need into a saucepan and heat gently, and whisk constantly.
Provided by An_Net
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the butter, sugars and syrup into a heavy based saucepan and heat gently until the butter is melted and the ingredients are combined.
- Increase the heat and simmer for 5 minutes then remove from the heat.
- Slowly add the cream making sure to mix vigorously to combine.
- Return to the heat and stir constantly for another couple of minutes until the sauce is silky smooth.
- Serve hot or cold.
Nutrition Facts : Calories 535.3, Fat 30.1, SaturatedFat 18.9, Cholesterol 95, Sodium 168.2, Carbohydrate 70.9, Sugar 43.5, Protein 1
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