Rich Butterscotch Sauce Recipes
BUTTERSCOTCH SAUCE
Butterscotch sauce takes its character from brown sugar. The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes. Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.
Provided by Kay Rentschler
Categories condiments, ice creams and sorbets, dessert
Time 40m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Pour cream into a large saucepan, and bring to a simmer over low heat. Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes. Pour hot cream into 4-cup glass measurer, and set aside.
- In the same saucepan, melt butter over low heat until foamy. Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute. Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute. Remove pan from heat. Add salt, vanilla and rum. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 59 grams, Protein 3 grams, SaturatedFat 37 grams, Sodium 159 milligrams, Sugar 29 grams, TransFat 0 grams
RICH BUTTERSCOTCH SAUCE
Wonderful on cakes, ice cream etc. This sauce can be made up to 3 days ahead and refrigerated, just warm slightly before using.
Provided by Kittencalrecipezazz
Categories Sauces
Time 8m
Yield 2 cups (approx)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 1162.1, Fat 56.6, SaturatedFat 35.6, Cholesterol 173.1, Sodium 718.2, Carbohydrate 171, Sugar 126.7, Protein 1.6
UNLAWFULLY RICH BUTTERSCOTCH SAUCE
A decadent sauce as a topping for ice cream, banana splits, or sundaes, or my favorite way-served with a variety of apples thinly sliced. Recipe from my reliable Fannie Farmer Cookbook. Feel free to add your favorite pure extract: hazelnut, almond, vanilla, maple, etc.
Provided by COOKGIRl
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan combine all the ingredients except for the pure extract, if using.
- Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce DOES NOT burn. If necessary, reduce heat to avoid burning.
- Remove pan from heat, add the optional pure extract if using, and whisk well. Serve warm.
Nutrition Facts : Calories 1028.4, Fat 68, SaturatedFat 42.9, Cholesterol 203.5, Sodium 392.4, Carbohydrate 108.8, Sugar 106, Protein 1.7
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- Add 1 1/4 cups of the cream, salt, vanilla, rum and lemon juice to a small bowl and whisk to combine. Set aside.
- Add the remaining 1 cup of cream, corn syrup, brown sugar, lemon zest, and butter to a medium heavy bottomed saucepan. Cook over medium-high heat, stirring frequently, until boiling. Reduce heat to medium and continue to cook, stirring often, until the mixture reaches 240 degrees on a candy thermometer.
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