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.
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 PUMPKIN SAUCE
This sauce tastes like a mellow pumpkin pie and it's delicious! I tried it on some oatmeal and it was delish. But it would be great over some ice cream, a dip for apples or even on top of waffles... So many options.
Provided by Tiffany Bannworth
Categories Other Sauces
Time 25m
Number Of Ingredients 9
Steps:
- 1. In a saucepan, add butter, brown sugar, and scotch. On medium, whisk continually, until sugar is totally melted.
- 2. Add cream and vanilla. Continue to mix. Lower heat to low/medium.
- 3. Then add pumpkin, salt, and spices. Mix well. Then allow to bubble for about 5-10 minutes. I am using this sauce in both my https://www.justapinch.com/recipes/breakfast/fruit-breakfast/butterscotch-pumpkin-oatmeal.html and https://www.justapinch.com/recipes/dessert/cake/butterscotch-pumpkin-monkey-bread-from-scratch.html.
BUTTERSCOTCH PUMPKIN MOUSSE
Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH PUMPKIN CAKE
Make and share this Butterscotch Pumpkin Cake recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 12-cup Bundt pan.
- Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
- Microwave at additional 10-20 second intervals, stirring until smooth.
- Cool to room temperature.
- Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
- Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
- Stir in flour mixture.
- Spoon batter into prepared bundt pan.
- Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
- Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
- Sprinkle with powdered sugar if desired.
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
PUMPKIN WONTONS WITH BUTTERSCOTCH SAUCE
As a change from the usual pumpkin pie or cake, we created these deliciously different wontons. The butterscotch sauce would also taste great over ice cream. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings (2 cups sauce).
Number Of Ingredients 16
Steps:
- For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels., For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.
Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 263mg sodium, Carbohydrate 55g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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