Butterscotch Sauce

1

Butterscotch Sauce

INGREDIENTS:

  • 1 ½ cups light brown sugar
  • ¼ cup cold water
  • 1 tablespoon corn syrup
  • ¼ cup butter, cut in small cubes and room temperature
  • ¼ cup heavy cream, room temperature
  • ¼ teaspoon sea salt (fine)

DIRECTIONS:

  1. Stir together sugar, water and corn syrup and cook until 234°F (soft ball stage) in a large sauce pan.
  2. Add the butter; stir to incorporate.
  3. Add the heavy cream and salt; stirring until incorporated and salt has dissolved.
  4. Continue to cook until thickened, 1-2 minutes more, if desired.

source : americanheritagecooking

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Almond Milk Butterscotch Sauce

5

Almond Milk Butterscotch Sauce

 

Yield: 1  1/3 cups

INGREDIENTS:

  • 1/4 cup butter, room temperature, cut into pieces
  • 1 1/4 cups packed dark brown sugar
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons dark corn syrup
  • 1/8 teaspoon sea salt or up to 1/2 teaspoon flaky sea salt, such as Maldon
  • 1 to 2 teaspoons vanilla extract
  • 1 teaspoon brandy (optional)

DIRECTIONS:

1. In a 2-quart measuring cup, place the butter. Microcook on HIGH for 1 minute to melt.

2. Stir in the brown sugar, unsweetened almond milk , corn syrup, and salt with a whisk. Stir with a wooden spoon to break up any lumps in the sugar. Cover with a piece of parchment paper. Microcook on HIGH for 3 to 4 minutes, stirring once with the handle of a wooden spoon until thickened and sugar is dissolved. The mixture will come to a full boil.

3. Remove from the oven and immediately whisk in the vanilla and brandy until smooth and well blended. Dip the tip of a spoon into the sauce and carefully not to burn your tongue, taste for vanilla or salt. Serve warm in a little pitcher to pour over your ice cream. If not using immediately, cool completely, then pour into a glass jar and cover. Keeps up to one month (will thicken as it chills). You might find yourself eating it with a spoon out of the jar.

To reheat, in a glass bowl or Pryex measuring cup, microcook on DEFROST for 1 to 2 minutes, depending on how much sauce.

 

source : notyourmotherscookbook

Easy Butterscotch Sauce

4

Easy Butterscotch Sauce

Yield: 1  1/3 cups

INGREDIENTS:

  • 1/4 cup butter, room temperature, cut into pieces
  • 1 1/4 cups packed dark brown sugar
  • 1/2 cup dairy half and half
  • 2 tablespoons dark corn syrup
  • 1/8 teaspoon sea salt or up to 1/2 teaspoon flaky sea salt, such as Maldon
  • 1 to 2 teaspoons vanilla extract
  • 1 teaspoon brandy (optional)

DIRECTIONS:

1. In a 2-quart measuring cup, place the butter. Microcook on HIGH for 1 minute to melt.

2. Stir in the brown sugar, half and half, corn syrup, and salt with a whisk. Stir with a wooden spoon to break up any lumps in the sugar. Cover with a piece of parchment paper. Microcook on HIGH for 3 to 4 minutes, stirring once with the handle of a wooden spoon until thickened and sugar is dissolved. The mixture will come to a full boil.

3. Remove from the oven and immediately whisk in the vanilla and brandy until smooth and well blended. Dip the tip of a spoon into the sauce and carefully not to burn your tongue, taste for vanilla or salt. Serve warm in a little pitcher to pour over your ice cream. If not using immediately, cool completely, then pour into a glass jar and cover. Keeps up to one month (will thicken as it chills). You might find yourself eating it with a spoon out of the jar.

To reheat, in a glass bowl or Pryex measuring cup, microcook on DEFROST for 1 to 2 minutes, depending on how much sauce.

source : notyourmotherscookbook

Butterscotch Sauce

6

Butterscotch Sauce

Yield: 1  1/3 cups

INGREDIENTS:

  • 50g of butter
  • 75g of brown sugar
  • 50g of white sugar
  • 150g of golden syrup (If you live in the US, you can get this in the UK section of your supermarket) or Amazon Grocery
  • 100ml of cream
  • ¼ teaspoon of vanilla extract

DIRECTIONS:

  1. Put the butter, both sugars and syrup in a medium-sized saucepan, over a medium heat.
  2. Heat until the butter has melted and the sugar has dissolved.
  3. Reduce the heat to low and add the cream and vanilla extract.
  4. Stir for 2 – 3 minutes until the sauce is smooth and glossy.
  5. Store in a screw top jar in the fridge. It will keep for about 2 weeks.

source : stasty.com

Butterscotch Sauce

7

Butterscotch Sauce

Yield: 2/3 – 3/4 cup

INGREDIENTS:

1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste

DIRECTIONS:

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. [A flat whisk works great here.] Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract, stirring to combine and this is where, despite the simplicity of the recipe, you get to feel all “chef-y”. Dip a spoon in the sauce and carefully taste the sauce (without burning your tongue!) to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition. I ended up using a full teaspoon of flaky salt and the listed amount of vanilla to get a butterscotch sauce with a very loud, impressive butterscotch flavor but the strength of your vanilla and intensity of your salt may vary.

Serve cold or warm over vanilla ice cream, roasted pears or pound cake. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan.

To do ahead: This sauce will keep at least two weeks in an airtight container in the fridge.

source : smittenkitchen

 

 

Butterscotch Sauce

2

Butterscotch Sauce

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 1 cup of tightly packed dark brown sugar
  • ¾ cup heavy whipping cream (not ultra-pasteurized)
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt

DIRECTIONS:

Butterscotch takes about a half an hour to make, from start to finish.

1 First, before you begin, make sure you have everything ready to go – the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.

2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.

3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.

4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.

5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.

6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.

7 When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.

source : simplyrecipes

Butterscotch Sauce

8Butterscotch Sauce

Yield: 250ml

INGREDIENTS:

  • 4 tablespoons (55 g) salted butter
  • 1 cup (180 g) packed light brown sugar
  • 1/4 cup (60 ml), plus 6 tablespoons (90 ml) heavy cream
  • 1/2 teaspoon vanilla extract

 

DIRECTIONS:
1. In a wide saucepan or skillet, melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth.

2. Without stirring, let the mixture cook at a bubbling simmer for three minutes.

3. Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool a bit, then stir in the vanilla extract.
Serving and Storage: The sauce should be served warm. It can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat.

Note: I sometimes use unrefined brown sugar, which can leave undissolved bits of sugar. They don’t bother me, but if you wish, you can strain the warm sauce to remove them.

source :davidlebovitz

Bourbon Butterscotch Sauce

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Bourbon Butterscotch Sauce

Yield: 1  3/4 cups

INGREDIENTS:

1 1/2 cups sugar
1/2 cup water
1/2 cup bourbon
3/4 stick (6 tablespoons) unsalted butter
pinch salt
2 tablespoons heavy cream

DIRECTIONS:

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter and a pinch of salt until incorporated and cool sauce to warm.  When the sauce has cooled to warm, stir in the cream.

Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.

source : thekitchensinkrecipes