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
Steps:
- Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the caramel. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling in the sauce around the pan, until thickened and a rich golden brown.
- Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
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.
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- In a heavy pot (6-quart or larger) over medium heat, combine the sugars and butter and cook just until the sugar is melted.
- Raise the heat to medium-high, and add the vanilla bean., Add the cream in four additions, bringing the sauce to a simmer and allowing it to partially reduce before adding more (about 4 to 6 minutes).
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- 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.)
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