Salted Butterscotch Recipes

SALTED BUTTERSCOTCH BLONDIES

Salted Butterscotch Blondies image

Provided by Food Network Kitchen

Categories dessert

Time 4h

Yield about 24 cookies

Number Of Ingredients 10

Ingredients

2 sticks plus 2 tablespoons unsalted butter, plus more for the baking dish
1 3/4 cups packed dark brown sugar
1/3 cup heavy cream
1 tablespoon scotch (optional)
1 tablespoon pure vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
Flaky sea salt, for topping

Steps:

Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides; butter the foil. Combine 2 tablespoons butter, 1/4 cup brown sugar and the heavy cream in a small saucepan. Bring to a simmer over medium heat, stirring occasionally; continue to cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Remove from the heat and stir in the scotch and 1 teaspoon vanilla; set aside to cool.
Melt the remaining 2 sticks butter in a large saucepan; let cool slightly. Stir in the remaining 1 1/2 cups brown sugar, the eggs and the remaining 2 teaspoons vanilla, then stir in the flour, baking soda and fine salt.
Spread the batter in the prepared pan and pour the butterscotch sauce on top. Gently swirl the sauce into the batter using a knife. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Sprinkle with flaky sea salt and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang. Cut into pieces.

SALTED BUTTERSCOTCH

Salted Butterscotch image

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

Provided by Claire Saffitz

Categories Bon Appétit Dessert Sauce Butterscotch/Caramel Scotch

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

1 cup (light packed) dark brown sugar
1 cup heavy cream
1/2 cup (1 stick) unsalted butter
1/4 cup Scotch
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 1/2 teaspoons flaky sea salt

Steps:

Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8-10 minutes. Remove from heat and stir in sea salt.
Do Ahead
Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.

SALTED BUTTERSCOTCH & PECAN NO-BAKES

Salted Butterscotch & Pecan No-Bakes image

When I was deciding what type of cookie to make for a Christmas swap, I opted for something with coconut, pudding mix and salted caramel. Boxed, these could make a great gift as well. I like to drizzle caramel over the tops of the cookies before serving for a special touch. -Stacey Ritz, Sudbury, Ontario

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

Ingredients

1-3/4 cups pecans, toasted
1-1/2 teaspoons kosher salt
1 can (14 ounces) sweetened condensed milk
1-1/2 cups unsweetened finely shredded coconut
1 package (3.4 ounces) instant butterscotch pudding mix
1/2 cup sugar
48 pecan halves, toasted

Steps:

Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)

Salted Caramel Butterscotch Budino (Italian Pudding) image

From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.

Provided by Raquel Grinnell

Categories Dessert

Time 2h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon sea salt (the flaky kind, plus more for garnish)
1/2 teaspoon pure vanilla extract
2 tablespoons pure maple syrup (preferably grade B)
1/2 cup dark brown sugar, packed
1/4 cup water
1 teaspoon kosher salt
2 1/2 cups half-and-half
1 egg, large
2 egg yolks, large
3 tablespoons cornstarch
1/4 cup whipped cream, for serving

Steps:

Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.

Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 19.5, Cholesterol 241.7, Sodium 1128, Carbohydrate 63.5, Fiber 0.1, Sugar 47.1, Protein 7.8

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