Hot Butterscotch Sauce Recipes

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.

Steps:

• Melt all the ingredients slowly (apart from the evaporated milk).
• Once melted add the evaporated milk and simmer for 10 minutes.
• Serve immediately once cooked.

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.

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.

Steps:

• Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5.
• Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.
• This Sauce will last for 3-4 months in the fridge.

Steps:

• In a heavy saucepan, combine sugar, milk, margarine and corn syrup.
• Over medium heat, stirring often, bring to a simmer.
• Immediately remove from heat.
• (Sauce can be covered and refrigerated for up to one week).