HOT BUTTERSCOTCH
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Provided by Michelle Polzine
Categories Drink Dessert Hot Drink Cocktail Non-Alcoholic Butter Rum Milk/Cream Butterscotch/Caramel Winter Christmas Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10 minutes. Reduce the heat to medium-low and continue cooking and stirring until the butterscotch is very dark and registers 300°F (150°C)-or very slightly above-on an instant-read thermometer, about 10 minutes.
- Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
- Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.
LOADED BUTTERSCOTCH SUNDAES
Store the sauce in an airtight mason jar in the fridge and treat yourself to random spoonfuls. It's so good!
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 2 cups of butterscotch sauce
Number Of Ingredients 0
Steps:
- Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.
MAPLE BACON CHEESECAKE
Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist
Categories dessert
Time 1h45m
Yield 1 large or 6 mini cheesecakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans. Bake for 5 minutes.
- For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy. Add the sour cream and mix well. Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg. Add the maple syrup and extract. Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust. Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake.
- For the topping: Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan. Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set.
- For the candied bacon garnish: Cook the bacon until crispy and place on a rack. Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set. Garnish the cheesecake with the candied bacon.
BUTTERSCOTCH HOT COCOA
Most people are used to adding mint flavoring to their hot cocoa. But my family favors this version, which calls for brown sugar and butterscotch ice cream topping. -Aims62, Taste of Home Online Community
Provided by Taste of Home
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat milk and cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the brown sugar, cocoa, butterscotch topping and vanilla until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; sprinkle with marshmallows.
Nutrition Facts :
HOT BUTTERSCOTCH SAUCE
Make and share this Hot Butterscotch Sauce recipe from Food.com.
Provided by The Dunbar Chef
Categories Dessert
Time 13m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 117.7, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.7, Sodium 47.9, Carbohydrate 18.8, Sugar 15.1, Protein 0.6
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