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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Butterscotch Pots de Cremes

 

7

Butterscotch Pots de Cremes

Yield : 6-8 servings

INGREDIENTS:

  • 6 large egg yolks
  • 2 oz (4 tbsp/57 grams) unsalted butter
  • 4 oz (1/2 cup/113 grams) firmly packed light or dark muscovado sugar
  • ½ tsp fine sea salt
  • 19⅛ oz (2¼ cups/540 grams) half and half
  • ¾ tsp vanilla bean paste or vanilla extract
  • Whipped cream, for serving
  • Buttermilk Caramel Sauce (see recipe below) or other caramel sauce, for serving
  • Flaky sea salt (like Maldon), for serving
 7a

DIRECTIONS:

  1. Position a rack in the center of the oven and preheat the oven to 325 F. Set 8 small (6- to 8-oz) ramekins, cups or coffee cups in a small roasting pan. Bring a kettle of water to a boil.
  2. In a medium bowl, whisk the egg yolks until smooth.
  3. In a medium saucepan over medium heat, melt together the butter, sugar and salt. Whisking often, cook until the sugar begins to caramelize, darkening in color and smelling nutty, 3 to 4 minutes. Carefully and slowly whisk in the half-and-half. The caramel will seize at first, melting back into the mixture once all the liquid is added. Stirring often, bring the mixture to a simmer. Remove the pan from the heat. Stir in the vanilla bean paste or vanilla extract.
  4. Whisk a small amount of the hot liquid into the yolks to warm them and then gradually whisk in the remainder. Set a fine mesh sieve over a large heatproof measuring cup. Pour the custard through the sieve. Divide the custard evenly among the ramekins.
  5. Slide out the oven rack and place the roasting pan on the rack. Carefully fill the roasting pan with boiling water halfway up the ramekins, taking care not to splash any water into the custards. Slide the rack back into place. Bake until the custards are just set but still jiggle when tapped and a thin knife inserted into the center of one of the custards comes out clean, 30 to 45 minutes, depending on the size, depth, and thickness of the ramekins (use the “jiggle test” and knife tester as your clues for doneness.) Let the custards cool out of the roasting pan for 5 minutes. Cover loosely with plastic wrap and chill for 3 to 4 hours.
  6. To serve, top each pot de crème with a dollop of whipped cream, a drizzle of caramel sauce, and a smattering of flaky sea salt.

 

Buttermilk Caramel Sauce

INGREDIENTS:

  • 7 oz (1 cup/200 grams) turbinado sugar or grated piloncillo
  • 2 tbsp (1 oz/28 grams) water
  • 1 tbsp honey, brown rice syrup, or agave nectar
  • ½ tsp fine sea salt
  • 2 oz (4 tbsp/57 grams) unsalted butter, cut into cubes
  • 4¼ oz (1/2 cup/120 grams) buttermilk, well-shaken
  • 4¼ oz (1/2 cup/120 grams) heavy cream
  • ¼ tsp vanilla extract

DIRECTIONS:

  1. In a medium heavy-bottomed saucepan, gently stir together the sugar, water, honey, and salt. Set the pan over medium-high heat. Stirring gently, bring the mixture to a boil, and then stop stirring. Cook the sugar syrup until it caramelizes, about 5 to 7 minutes, swirling the pan occasionally. The color of the sugar will make it a bit tough to gauge by sight if the sugar is caramelizing, so watch for a thickening of the syrup and a few wisps of smoke coming from the pot, and keep your nose tuned in for a slightly smoky smell; if you’d like to use a candy thermometer for extra insurance, caramelization will happen at about 300 F.
  2. Remove the caramel from the heat and whisk in the butter. Carefully whisk in the buttermilk and cream. Place the pan back on the heat and bring the caramel back up to a simmer, whisking all the while. Cook for 1 additional minute; if any lumps formed when you poured in the liquids, they should smooth out completely during this time. Remove the pan from the heat again and whisk in the vanilla extract. Chill in the refrigerator until you’re ready to serve.

 

source : sugarhero

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 brownies

butterscotch brownies RHB2

Butterscotch brownies

Yields:  12 brownies (11″ x 9″)
Prep time: 10 mins
Baking time: 35 min

INGREDIENTS:

1 cup (226 grams) butter

11 ounces (310 grams) semisweet baking chocolate

3  Eggs

1 teaspoon vanilla extract

3/4 cup (150 grams)  Extra Fine Granulated Pure Cane Sugar

1/4 cup (50 grams)  Brown Sugar

1/2 cup (60 grams)  all-purpose flour

1 cup (170 grams) butterscotch chips

butterscotch brownies RHB3

DIRECTIONS:

 

  • Preheat the oven to 350 degrees. Line a 11X9″ baking pan with parchment paper, leaving about 1 inch hanging on the sides.
  • In a heatproof bow, melt the butter and the chocolate, either in the microwave of in a bowl set on top of a pan with simmering water. (if using the microwave, stir the chocolate every 30 seconds to prevent burning it). Stir until smooth.
  • While the chocolate is melting, in a mixing bowl add the eggs, vanilla and sugars.
  • With the paddle attachment on, beat on medium low speed until foamy and pale in color.
  • Stir the melted chocolate mixture into the egg mixture.
  • Gently, fold in the flour without and give the batter a light beat.
  • With a spatula, fold in the butterscotch chips.
  • Spread the brownie batter evenly in the prepared pan.
  • Bake for 33-35 minutes, until a toothpick comes out clean. Don’t over bake!
  • Let the brownies cool completely before cutting into bars

butterscotch brownies RHB

source:  roxanashomebaking

Butterscotch Pumpkin Bundt Cake

butterscotch pumpkin bundt cake

Butterscotch Pumpkin Bundt Cake

Yields:  1 bundt cake

Prep time: 10 mins
Baking time: 60 min

Total Cooking Time:  70 mins

INGREDIENTS:

For cake:

3 cups all purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter, room temperature

1 cup sugar

1 cups dark brown sugar

1/4 cup Greek yogurt

3 large eggs

1 (15 ounce) can pumpkin puree

12 ounces butterscotch chips

For glaze:

4 ounces cream cheese, room temperature

1/2 cup powdered sugar

2 teaspoons vanilla bean paste

4 tablespoons heavy cream

butterscotch pumpkin bundt cake2

DIRECTIONS:

For cake:
Preheat oven to 350 degrees and spray a 12-cup bundt pan with non-stick spray.

In a medium mixing bowl add flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk together and set aside.

In the bowl of an electric mixer add butter, sugar and brown sugar. Mix together until blended. The mixture will be thick.

Add in Greek yogurt, eggs and pumpkin puree. Mix to combine.

Slowly add in flour mixture until fully combined.

Fold in butterscotch chips and pour batter into prepared pan.

Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the middle of the cake.

Let the cake rest in the pan for 5 minutes and pop the cake out of the pan onto a wire cooling rack.

Once the cake is cooled cover in cream cheese glaze and devour.

For glaze:
In a mixer cream cheese, powdered sugar, vanilla bean paste and 1 tablespoon heavy cream.

Mix on low and add more cream until your reach your desired consistency. I like mine to be thick so it doesn’t completely drip off. More of a frosting than a glaze.

source:  nutmegnanny

Pumpkin Butterscotch Fudge

1

Pumpkin Butterscotch Fudge

Yield: 8″×8″

INGREDIENTS:

  • 2.5 cups granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter
  • 1 cup half-and-half
  • ½ cup canned pumpkin
  • ¾ tsp pumpkin pie spice
  • dash of ground cloves
  • 1 (12-ounce) package butterscotch chips
  • 1 (7-ounce) jar marshmallow creme
  • 1 tsp vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
DIRECTIONS:
  1. Line an 8-inch or 9-inch square pan with foil.
  2. Butter the foil generously and set aside.
  3. Bring sugars, butter, half-and-half, pumpkin, and spices to a boil over medium to medium-low heat in a heavy-bottomed 5 quart pot, stirring frequently.
  4. Continue cooking, stirring constantly, to the soft ball stage using a candy thermometer.
  5. Remove from heat and stir in butterscotch chips until fully melted. This takes several minutes.
  6. Add the marshmallow creme and stir until blended.
  7. Add the vanilla and nuts and stir until combined.
  8. Pour into prepared dish and cool.
  9. Cut into squares and store in an airtight container.

source:  momontimeout

Double Chocolate Butterscotch Bars

25

Double Chocolate Butterscotch Bars

Yield:  9″ x 9″

Butterscotch bars with a buttery crumb crust and topped with not just one but TWO layers of chocolate!

INGREDIENTS:

  • 1¼ cups flour
  • ½ cup brown sugar
  • 1½ sticks butter (12 tablespoons) butter, chilled and cut into small cubes
  • 4 ounces cream cheese, softened
  • 1 egg
  • 1 cup butterscotch ice cream topping/syrup
  • 2 tablespoons vanilla
  • ½ cup white chocolate chips
  • 1 cup milk chocolate chips
DIRECTIONS:
  1. Preheat oven to 375 and line a 9×9 inch pan with foil and spray with cooking spray.
  2. In a large bowl combine flour and brown sugar. Cut in chilled butter cubes with fork or pastry cutter until mixture resembles fine crumbs. Reserve ⅔ cup crumb mixture and press remaining mixture into prepared pan.
  3. In a medium bowl beat egg and softened cream cheese until smooth. Mix in vanilla and butterscotch sauce. Add the reserved crumb mixture and stir to combine.
  4. Bake about 35 minutes, until golden brown. Melt white chocolate chips in a microwave safe bowl on half powder and mix until smooth. Spread over butterscotch bars. As white chocolate cools, repeat melting process with milk chocolate chips and spread over white chocolate layer. Allow to cool completely (about 2 hours) before cutting into squares and serving. Store in airtight container.

source :  lecremedelacrumb