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.
BUTTERSCOTCH COOKIES
"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER-SCOTCHIES
Make and share this Butter-Scotchies recipe from Food.com.
Provided by Amanda Jean
Categories Dessert
Time 12m
Yield 8-9 dozen, 30-40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, rack in the middle position.
- Melt the butter in a large microwave-safe bowl for about 90 seconds on high.
- Add the sugars and let it cool for a bit.
- Then add beaten eggs, baking powder, baking soda, salt and vanilla extract.
- Mix in the flour and then the butterscotch chips.
- Add the rolled oats and mix in thoroughly.
- Let the dough rest, uncovered for 10 minutes, allowing the butter to solidify.
- You can either drop by rounded tablespoons, or roll in to a ball with your hands, pushing them down a bit to prevent rolling, onto a greased cookie sheet, 12 to a sheet.
- Bake at 350 for 12 to 15 minutes.
- Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to cool completely.
- These freeze well if you roll them in foil and put them in a freezer bag.
Nutrition Facts : Calories 220.1, Fat 10.1, SaturatedFat 6.8, Cholesterol 30.4, Sodium 133.4, Carbohydrate 30.6, Fiber 0.6, Sugar 21.4, Protein 2.2
BUTTERSCOTCH CANDY
My kids didn't think it possible to make butterscotch candies. This proved them wrong!
Provided by Susan White
Categories Desserts Candy Recipes
Time 45m
Yield 40
Number Of Ingredients 7
Steps:
- Generously butter a 10x15 inch baking pan (with sides).
- In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g
More about "butterscotchies recipes"
23 EASY RECIPES WITH BUTTERSCOTCH CHIPS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 12, 2022Category Desserts, Recipe Roundup
- Butterscotch Cookies. These butterscotch cookies are crispy on the edges. However, they’re ridiculously soft and chewy in the centers. They’re full of butterscotch flavor and take just 30 minutes to make.
- Butterscotch Bars. Soft and chewy butterscotch bars are mouthwateringly delectable. Every bite explodes with brown sugar and butterscotch flavor. It’s hard to imagine that something with so few ingredients could be so good.
- Butterscotch Blondies. Butterscotch blondies look somewhat like the butterscotch bars above. They even have a similar texture and taste. Want to save this recipe?
- Butterscotch-Apple Cake. Looking for a dessert that’ll make your guests weak in the knees? You’ve got to check out this recipe for butterscotch apple cake.
- Butterscotch Marshmallow Bars. These easy-to-make bars are exceptionally chewy and melt-in-your-mouth delicious. They have a super soft, almost fudge-like consistency.
- Butterscotch Peanut Bars. I don’t know if these should be called cookies, bars, or candy. They pretty much fit in any of those descriptions. They look like Payday bars and have that same chewy/crunchy consistency.
- Butterscotch Cupcakes. If these light, fluffy cupcakes aren’t enough to make you say ‘Mmmmmm,’ then nothing is. Just one bite of these decadent confections will make you groan with pleasure.
- Butterscotch Cake. Have you ever bitten into a cake so soft it was like biting into a cloud? That’s how this butterscotch cake feels – light and airy.
- Butterscotch Fudge. Two- and three-ingredient fudge is a holiday staple in my house. Peanut butter, chocolate, caramel: we make it all. This recipe allowed me to add butterscotch to my already extensive list.
- Pumpkin Butterscotch Pancakes. Pumpkin, butterscotch, pancakes – when I say that’s all you need to know, I’m not lying. Those three words are enough to evoke images of fluffy, flavorful masterpieces.
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