Best 20 Butterscotch Sauce Recipes

BUTTERSCOTCH SAUCE II

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.

THICK BUTTERSCOTCH SAUCE

Steps:

• In a large skillet, melt butter over low heat. Add sugars and corn syrup. Using medium heat, bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving).

BUTTERSCOTCH SAUCE

Steps:

• Combine sugar, corn syrup, water and butter in a saucepan. Cook over medium heat, stirring occasionally, until butter melts and sugar dissolves. Remove from heat.
• Lightly beat egg. Pour hot sugar mixture into the egg in a steady stream, whisking constantly. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture has thickened; do not boil.

BUTTERSCOTCH RUM SAUCE

Steps:

• In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.

BUTTERSCOTCH BUDINO WITH CARAMEL SAUCE

Steps:

• For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.
• Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.
• Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.
• Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
• For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.
• In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
• Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.

APPLE RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE RECIPE - (4.3/5)

Steps:

• To make the bread pudding: Lightly toast the bread cubes in the oven or in a small oven toaster until very light brown with a slight crunch, 5 to 10 minutes should do. Remove and set aside. Heat the milk with the brown sugar and granulated sugar in a pan on low heat until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs gradually until well combined. Add the vanilla, 1 tsp cinnamon and rum and mix well. Set aside. In another bowl, sprinkle the 1/2 tsp cinnamon over the apples and mix until well coated. Butter an 8x8 inch square baking dish. Arrange half the amount of bread cubes in a single, even layer. Spread the apples evenly over the bread cubes. Top with the remaining half of bread cubes. Carefully pour the custard mixture evenly over the whole thing. Set aside for 30 minutes at room temperature or overnight in the fridge, covered. Gently press down the bread cubes with the back of a wooden spoon to properly soak all the bread cubes every 10 minutes. Bake at 350 degrees for 45-50 minutes until the pudding is set. Best served warm drizzled with the butterscotch rum sauce. Put everything together, except for the rum, in a saucepan on low heat and boil gently for 10 minutes, stirring once in a while until nice and thick. Remove from the heat and stir in the rum. Drizzle warm pudding slices with the sauce before serving. NOTES: Mine puffed up quite a bit while baking in the oven and sank a little once cooled. Bread puddings are meant to be eaten warm, swimming in thick, rich, caramel sauce spiked with rum. It IS the ONLY WAY to eat bread pudding! Just drizzle the sauce on a slice and pop them in the microwave for 30 seconds or so on high. The pudding becomes more moist, softer and SO delicious! This one is a REAL KEEPER.

7-CUP STEAMED CHRISTMAS PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
• Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
• Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
• Check the water level during cooking, topping up if necessary.
• If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
• If you are serving it immediately, unwrap and invert onto a deep plate.
• For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
• Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
• Serve with a jug of fresh cream or brandy custard.

ROASTED PEARS WITH COCONUT BUTTERSCOTCH SAUCE

Steps:

• Preheat the oven to 500 degrees. In a bowl, toss together the pears, butter, 1/4 cup brown sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
• In a small skillet over medium heat, toast the coconut until golden.
• In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the chocolate on the side.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.

APPLE BREAD PUDDING WITH BRANDY BUTTERSCOTCH SAUCE

Steps:

• PREHEAT THE OVEN to 350°F
• Lightly grease a 9- by 13-inch baking dish.
• CRUMBLE THE BREAD into coarse crumbs, using your hands.
• Sprinkle two-thirds of the crumbs into the prepared baking dish.
• Arrange the apple wedges over the bread in rows, overlapping them slightly.
• COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
• Beat well, then pour the mixture over the apples and bread.
• In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
• Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
• Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
• MAKE THE SAUCE while the bread pudding is baking.
• Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
• Bring to a boil without stirring and simmer for 5 minutes.
• Reduce the heat and carefully stir in the cream and brandy.
• Cook 1 minute longer.
• Set aside and keep warm until needed.
• LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
• Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.

BROWN SUGAR CHEESECAKE WITH BOURBON BUTTERSCOTCH SAUCE

Steps:

• Make crust:
• Preheat oven to 350° F.
• In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches upside.
• Make filling:
• In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined. Beat in bourbon, vanilla, and brown sugar until just combined.
• Pour filling into crust and put springform pan in a baking pan. Bake cake in middle of oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)
• Make topping:
• In a bowl stir together sour cream, brown sugar, and vanilla.
• Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours and up to 4 days.
• Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.
• Serve cake with sauce.

CHOCOLATE-CHIP ICE-CREAM-SANDWICH CAKE WITH BUTTERSCOTCH SAUCE

Steps:

• For butterscotch sauce:
• Combine first 5 ingredients in heavy medium saucepan. Stir over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on surface and sauce drops thickly from spoon, stirring constantly, about 2 minutes. Remove from heat; whisk in cream and vanilla (mixture may bubble vigorously). (Can be made 3 days ahead. Cover; chill. Rewarm slightly over low heat before using.)
• For cookies:
• Preheat oven to 350°F. Line two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; butter paper. Sift flour, baking soda and salt into small bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until smooth. Beat in flour mixture. Stir in chocolate chips. Drop half of dough by large spoonfuls into each prepared pan; spread evenly. Bake cookies until light golden, about 18 minutes. Cool cookies in pans on racks. Carefully turn out cookies; peel off parchment.
• Place 1 cookie, top side up, in 9-inch springform pan with 2 3/4-inch-high sides. Drizzle 1/4 cup sauce over. Spread evenly with ice cream; drizzle with 1/2 cup sauce. Top with remaining cookie, top side up; press gently to adhere. Drizzle with 2 tablespoons sauce. Cover pan and freeze ice cream cake at least 5 hours. Cover and chill remaining sauce. (Cake and sauce can be prepared 3 days ahead.)
• Cut around cake with small knife to loosen. Release pan sides. Let cake stand until ice cream is slightly softened, about 20 minutes. Rewarm butterscotch sauce over low heat. Cut cake into wedges; serve with sauce.

ICE CREAM WITH BUTTERSCOTCH SAUCE

Steps:

• Heat cream in a medium saucepan over medium-high heat until almost boiling. Stir in chopped candies, and reduce heat to medium. Continue to cook, stirring constantly, until candies have melted, about 5 minutes. Remove from heat; let sauce cool slightly.
• Divide ice cream among four serving bowls, and top with sauce. Garnish with additional crushed candies, if desired.

SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE RECIPE - (4.4/5)

Steps:

• Microwave caramels and 1 cup milk in large microwaveable bowl on high 1 to 2 minutes or until caramels are completely melted, stirring after 1 minute. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread. Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on low 4 to 5 hours. Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 minutes just before serving the pudding. Microwave on high 2 minutes, stirring after each minute. Spoon over individual servings of warm pudding.

OLD-FASHIONED BUTTERSCOTCH SAUCE

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.

BUTTERSCOTCH SAUCE

Steps:

• In a heavy saucepan, combine the corn syrup, brown sugar, butter and salt. Cook and stir over medium-low heat. Stir in the cream. Bring to a boil; boil for 2 minutes, stirring constantly. Cool to room temperature. Store in the refrigerator.

BRANDY BUTTERSCOTCH SAUCE

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.

BUTTERSCOTCH RUM SAUCE

Steps:

• Mix first 4 ingredients in med heavy saucepan.
• Bring to a boil.
• Reduce to low and cook 20 minutes.
• Add rum and vanilla.

PUMPKIN WONTONS WITH BUTTERSCOTCH SAUCE

Steps:

• For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels., For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.

HOT BUTTERSCOTCH SAUCE

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.