Best 7 Butterscotch Sauce Ii Recipes
Butterscotch sauce II is a delicious and versatile sauce that can be used to top ice cream, cakes, pies, and other desserts. It is also a great addition to coffee or hot cocoa. This recipe for butterscotch sauce II is easy to make and only requires a few ingredients. The resulting sauce is rich, creamy, and has a beautiful golden brown color. If you are looking for a delicious and easy-to-make butterscotch sauce, then this recipe is for you.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERSCOTCH SAUCE II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Provided by JRUFF34
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g
EASY HOMEMADE BUTTERSCOTCH SAUCE
Take ice cream sundaes to the next level with a recipe for quick and easy homemade butterscotch sauce made with just five simple ingredients.
Provided by Kelly Senyei
Time 10m
Number Of Ingredients 5
Steps:
- Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
- Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)
Nutrition Facts : Calories 1241 kcal, Carbohydrate 111 g, Protein 3 g, Fat 89 g, SaturatedFat 56 g, Cholesterol 283 mg, Sodium 2408 mg, Sugar 107 g, ServingSize 1 serving
BUTTERSCOTCH SAUCE
Provided by Food Network
Categories condiment
Time 10m
Yield about 1 1/2 cups/375 ml
Number Of Ingredients 6
Steps:
- Bring the brown sugar, butter and corn syrup to a boil in a saucepan and simmer until the sugar is dissolved. Whisk in the cream, vanilla and salt. Use as topping on your favorite dessert or fruit.
BUTTERSCOTCH SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
- Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
- To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
THICK BUTTERSCOTCH SAUCE
For the perfect consistency - thick but pourable - serve this sauce slightly warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
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
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.
QUICK BUTTERSCOTCH SAUCE
Try adding a pinch of salt (or more to taste) right after the sauce has been removed from the heat. The salt offsets the sweetness of the caramelized sugar, creating a nice depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, combine cream, milk, and cornstarch; set aside. In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium-high heat, stirring, until butter has melted and sugar has dissolved, 4 to 5 minutes.
- Reduce heat to medium-low. Add milk mixture; bring to a boil. Boil 30 seconds; remove from heat. Cool slightly before serving, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.
Tips:
- Use a heavy-bottomed saucepan: This will help prevent the sauce from burning.
- Don't overcook the sauce: The sauce should be cooked until it has reached a thick, syrupy consistency, but it should not be allowed to boil.
- Add the butter and vanilla extract at the end: This will help to prevent the butter from separating and the vanilla extract from evaporating.
- Let the sauce cool slightly before serving: This will make it easier to handle and pour.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks: You can also freeze the sauce for up to 3 months.
Conclusion:
Butterscotch sauce is a delicious and versatile topping that can be used on a variety of desserts, such as ice cream, pancakes, waffles, and pies. It is also a great addition to coffee or hot chocolate. With its rich, buttery flavor and smooth, creamy texture, butterscotch sauce is sure to please everyone. So next time you are looking for a sweet treat, give this easy butterscotch sauce recipe a try!
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