EASY HOMEMADE BUTTERSCOTCH SAUCE
Take ice cream sundaes to the next level with a recipe for quick and easy homemade butterscotch sauce made with just five simple ingredients.
Provided by Kelly Senyei
Time 10m
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 1241 kcal, Carbohydrate 111 g, Protein 3 g, Fat 89 g, SaturatedFat 56 g, Cholesterol 283 mg, Sodium 2408 mg, Sugar 107 g, ServingSize 1 serving
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
BUTTER "SCOTCH" SAUCE
Putting the Scotch back into the Butterscotch sauce. This Butter "Scotch" Sauce recipe uses brown sugar, sugar, scotch, butter, and a touch of salt. It's very easy to make and tastes so much better than any store-bought version.
Provided by Sean Z. Paxton
Categories Dessert
Yield 16 servings
Number Of Ingredients 6
Steps:
- In a heavy-bottomed pot, place over low heat, adding the sugar. Continue to stir, letting the sugar melt, then stop stirring and let the sugar syrup turn a deep golden-brown color. This will take about 10 - 15 minutes.
- Mix together the water, Scotch, and a pinch of salt, then tilt the pot slightly and pour the liquid down the side of the pan. Be careful of the steam and some bubbling, as this could cause a very bad burn. The sugar will clump up, but bring the mixture back to a simmer and the caramel will dissolve back into the sauce. Once dissolved, remove from the heat and stir in the butter.
- Once melted, just add the vanilla, and the sauce is ready to serve. This sauce can be refrigerated for up to two weeks if it doesn't disappear before that.
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.
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
BUTTERSCOTCH SAUCE
Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 3
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.
EASY BUTTERSCOTCH SAUCE
This butterscotch sauce makes a great topping for ice cream or frozen yogurt. It can also be used as a sweet dip for sliced apples or pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar, water, and corn syrup; cook over medium heat, stirring constantly, until sugar has completely dissolved, about 3 minutes.
- Add butter; stir until melted. Remove from heat, and stir in condensed milk. Serve warm.
SCOTCH BUTTERSCOTCH SAUCE
With both butter and Scotch, this sauce is the real thing! It's infinitely better than the kind you buy in a jar, and it takes only about 10 minutes to make. Serve it over ice cream or over grilled pineapple slices or with both together, or as a dessert waffle topping, along with sliced bananas and chopped walnuts. From "Short and Sweet: 150 Sophisticated Desserts in No Time at All" by Melanie Barnard.
Provided by Chef Kate
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
- Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
- Remove from heat and stir in whiskey and vanilla.
- Allow to cool slightly before serving.
- Can be refrigerated up to one week; warm gently before serving.
Nutrition Facts : Calories 402.7, Fat 16, SaturatedFat 10, Cholesterol 50, Sodium 39.7, Carbohydrate 62.4, Sugar 56.2, Protein 0.6
THICK BUTTERSCOTCH SAUCE
For the perfect consistency - thick but pourable - serve this sauce slightly warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over low heat. Add sugars and corn syrup. Using medium heat, bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before 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.
OLD-FASHIONED BUTTERSCOTCH SAUCE
Provided by Craig Seligman
Categories easy, quick, dessert
Time 25m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- In a heavy-bottomed saucepan or an enameled cast-iron pot, combine butter and sugar over medium heat and cook until sugar has melted completely and mixture has taken on a thick frothy appearance, 5 to 10 minutes. Turn off heat.
- Thoroughly whisk in cream. Let cool for 10 minutes, then add vanilla, vinegar and salt. Taste and adjust seasonings.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 45 grams, Protein 2 grams, SaturatedFat 28 grams, Sodium 297 milligrams, Sugar 37 grams, TransFat 1 gram
BUTTERSCOTCH SAUCE
the butterscotch sause simple sauce that will liven up your day
Provided by parryan
Time 40m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the butter, brown sugar, golden syrup and vanilla pod in a small saucepan. Bring to a gentle simmer.
- Remove from the heat and add the lemon juice to taste.
- Stir in the double cream.
- Remove the vanilla pod before serving.
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 RUM SAUCE
Steps:
- In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.
BOURBON BUTTERSCOTCH SAUCE
Yield Makes about 1 3/4 cups
Number Of Ingredients 4
Steps:
- In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm.
- Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.
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