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
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.
BUTTERSCOTCH SAUCE
Make and share this Butterscotch Sauce recipe from Food.com.
Provided by Luschka
Categories Sauces
Time 10m
Yield 225 ml
Number Of Ingredients 4
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).
OLD-FASHIONED BUTTERSCOTCH SAUCE
Make and share this Old-Fashioned Butterscotch Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan combine sugar, syrup, and butter.
- Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute; remove from heat and let stand for 5 minutes.
- In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce.
- Pour into jars, cover, and refrigerate.
- Place jar in a pan of warm water to reheat.
BRANDY BUTTERSCOTCH SAUCE
Make and share this Brandy Butterscotch Sauce recipe from Food.com.
Provided by AussieHusky
Categories Sauces
Time 15m
Yield 550 ml
Number Of Ingredients 4
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.
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- Combine butter, brown sugar and heavy cream in a small saucepan over medium-high heat. Stir until the butter has melted and the ingredients are fully combined.
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