Unlawfullyrichbutterscotchsauce Recipes

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 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:

• 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.

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 SAUCE

Steps:

• Heat the brown sugar, corn syrup, and butter in a small saucepan, and cook over medium-low heat, stirring, until the sugar is dissolved. Bring the mixture to a boil, stirring constantly. Stir in the cream, and remove from heat. Add the vanilla, lemon juice, and salt, and stir to combine. Serve the sauce warm or at room temperature over ice cream. Store leftovers, covered, in the refrigerator for 1 week. Add a few tablespoons of cream or water to loosen, if necessary, when reheating.

RICH BUTTERSCOTCH SAUCE

Steps:

• In a heavy-bottomed saucepan combine first 5 ingredients; stir over low heat until both sugars dissolve.
• Increase heat and boil until large bubbles break on surface, and sauce drops quickly from the spoon (this should take around 2 minutes).
• Remove from heat; whisk in whipping cream and vanilla (mixture will bubble up vigorously).

RICH BUTTERSCOTCH SAUCE - DAIRY FREE

Steps:

• Place water and sugar in small saucepan over low heat.
• Stir until dissolved, then bring to a boil and simmer for 15 minutes.
• Remove from heat and leave for several minutes, add coconut milk and stir well.
• Mix arrowroot with a tbs of water until smooth and then pour arrowroot mixture into saucepan and stir over gentle heat to thicken slightly.
• Serve hot or cold. Makes just over 1 cup.

QUICK BUTTERSCOTCH SAUCE

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.