Best 5 Microwave Butterscotch Sauce Lighter Recipes
In the culinary world, butterscotch sauce stands tall as a timeless classic, captivating taste buds with its rich, buttery flavor and distinct caramel notes. While many traditional recipes call for copious amounts of sugar and butter, creating a lighter version of this delectable sauce is possible without compromising its indulgent appeal. This article embarks on a culinary exploration, uncovering the secrets to crafting a luscious yet guilt-free microwave butterscotch sauce that tantalizes the senses while maintaining a healthier balance.
Here are our top 5 tried and tested recipes!
3-INGREDIENT MICROWAVE CARAMEL SAUCE
This easy recipe gives you caramel sauce anytime you want it. Use it to drizzle over ice cream, pancakes, or into your morning mug of coffee.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Sauce Dessert Microwave Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 heaping tablespoons
Number Of Ingredients 6
Steps:
- Place butter in mug and microwave on high 30 seconds. Add brown sugar, cream, and salt; stir to combine, and microwave on high 30 seconds. Carefully remove, stir, and microwave on high 15 seconds. Stir and serve.
- Do Ahead
- Caramel sauce can be made 1 week ahead. Store in an airtight container and chill. Gently reheat to use.
MICROWAVE BUTTERSCOTCH SAUCE (LIGHTER)
I made this up when I was making recipe#257051. It turned out pretty good! I decided to post it as its own recipe for those that want to make just it. It tastes more like caramel but when I read the definition of caramel it's white sugar that is browned and butterscotch is brown sugar cooked with butter. Anyhow...this could be made even more flavorful by adding orange zest, cinnamon or rum extract. Feel free to play with it. If you decide to use regular brown sugar double it because Splenda brown sugar is twice as sweet.
Provided by Engrossed
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
- Stir in evaporated milk and put 1 tbsp of butter in it.
- Microwave on high for 3 minutes.
- Stir in vanilla.
- Reheat if made ahead.
Nutrition Facts : Calories 123.6, Fat 5.8, SaturatedFat 3.7, Cholesterol 16.2, Sodium 156.8, Carbohydrate 15.9, Sugar 8.6, Protein 1.8
BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)
Mandy from Oz requested her recipe#243686 be made lighter so I took on the challenge. I not only cut the fat and sugar but added more flavor. Yum! I started with 1 serving of her recipe and worked off of that and made it 2 servings. I think this would be good with bananas tossed in orange juice mixed in it too! There are more ways to make it even lighter which I have offered below. You could also omit the sauce. ***Nutrition facts for Splenda brown sugar blend: 1/2 tsp= 10 calories and 2g sugars. So if you use all of it in this recipe that should bring the calories up to 386 per serving and the sugar to 20.5g per serving.
Provided by Engrossed
Categories Dessert
Time 1h
Yield 2 cups, 2 serving(s)
Number Of Ingredients 19
Steps:
- Pudding:.
- Preheat oven to 350 degrees Fahrenheit.
- Grease two 1-cup ramekins.
- Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
- In a medium bowl, whisk egg and Splenda together until pale.
- Whisk in milk, extract, and zest until well combined.
- Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
- Spoon into 2 prepared ramekins.
- Topping:.
- Mix together brown sugar Splenda, cinnamon and nutmeg.
- Sprinkle over the pudding tops.
- Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
- Bake in preheated oven for 50 minutes.
- Butterscotch Sauce:.
- In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
- Slowly stir in evaporated milk and put 1 tbsp of butter in it.
- Microwave on high for 3 minutes.
- Stir in vanilla.
- Reheat if made ahead.
- To Serve:.
- Drizzle hot sauce over puddings.
- Top with a dollop of Cool Whip Lite, if desired.
Nutrition Facts : Calories 375.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 547.7, Carbohydrate 55.9, Fiber 1.8, Sugar 13.8, Protein 14.6
BUTTERSCOTCH SAUCE
Make and share this Butterscotch Sauce recipe from Food.com.
Provided by queenbeatrice
Categories Dessert
Time 20m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine brown sugar, corn syrup and butter in a saucepan. Bring to boil ove medium heat, stirring constantly.
- Cook, without mixing, until mixture reaches 238 degrees on candy thermometer (softball stage).
- Remove from heat and let cool to lukewarm.
- Blend in cream and vanilla.
- Serve at room temperature over ice cream or ice cream desserts.
- Store refrigerated in covered jar.
Nutrition Facts : Calories 183.5, Fat 8.1, SaturatedFat 5.1, Cholesterol 23.5, Sodium 60, Carbohydrate 29.3, Sugar 20.9, Protein 0.2
BUTTERSCOTCH SAUCE
Make and share this Butterscotch Sauce recipe from Food.com.
Provided by KittyKitty
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter and sugar in a heavy pan, bring to a boil and boil for 2 minutes. Cool for 5 minutes.
- Heat evaporated milk to just below the boiling point, then gradually stir into the sugar mixture. Cook over low heat for 2 minutes, stirring frequently.
- Spread the haxlenuts on a baking sheet and toast in a hot oven.
- Slide the nuts onto a clean dish, towel and rub them briskly to remove the skins.
- Chop the nuts coarsely and stir into the sauce. Serve hot poured over ice cream and warm waffles or pancakes.
Nutrition Facts : Calories 477.5, Fat 31.1, SaturatedFat 13.9, Cholesterol 59.5, Sodium 68.5, Carbohydrate 47.7, Fiber 1.6, Sugar 40.4, Protein 5.9
Tips:
- Use a large enough microwave-safe bowl. The sauce will bubble up during cooking, so you need a bowl that's big enough to prevent it from overflowing.
- Stir the sauce every 30 seconds. This will help to prevent the sugar from crystallizing and will also help to evenly distribute the heat.
- Be careful not to overcook the sauce. If you cook it for too long, it will become thick and chewy. You want it to be thick enough to coat the back of a spoon, but not so thick that it's difficult to pour.
- Let the sauce cool slightly before serving. This will make it easier to handle and will also help to prevent it from separating.
- 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:
Microwave butterscotch sauce is a quick and easy way to add a delicious, creamy flavor to your favorite desserts. It's perfect for topping ice cream, cakes, pies, and even pancakes. With just a few simple ingredients and a few minutes of your time, you can make a delicious butterscotch sauce that will impress your family and friends.
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