Easy Butterscotch Sauce Recipes

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.

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.

Steps:

• Pour cream into a large saucepan, and bring to a simmer over low heat. Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes. Pour hot cream into 4-cup glass measurer, and set aside.
• In the same saucepan, melt butter over low heat until foamy. Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute. Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute. Remove pan from heat. Add salt, vanilla and rum. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

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.

Steps:

• In a small saucepan, combine sugar, water, and corn syrup; cook over medium heat, stirring constantly, until sugar has completely dissolved, about 3 minutes.
• Add butter; stir until melted. Remove from heat, and stir in condensed milk. Serve warm.

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.

Steps:

• Place the butter, sugars and syrup into a heavy based saucepan and heat gently until the butter is melted and the ingredients are combined.
• Increase the heat and simmer for 5 minutes then remove from the heat.
• Slowly add the cream making sure to mix vigorously to combine.
• Return to the heat and stir constantly for another couple of minutes until the sauce is silky smooth.
• Serve hot or cold.

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).

Steps:

• In a small heavy-bottomed saucepan mix all the ingredients and bring to a boil over medium heat. Cook, stirring almost constantly, until reduced and thickened, about 20 minutes. This is delicious not only on this pudding but also on just about everything except steak.

Steps:

• Heat the evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat.
• Add butterscotch morsels; stir until smooth.
• Return to heat.
• Stirring constantly, bring mixture just to a boil.
• Cool to room temperature. Stir before serving.