Amaretto Butterscotch Sauce Recipes

AMARETTO SAUCE

Steps:

• Melt butter in a sauce pan.
• Whisk in powdered sugar, then amaretto!
• Enjoy!

AMARETTO BUTTERSCOTCH SAUCE

Steps:

• In a medium-sized saucepan, melt butter over medium heat and add almonds to pan.
• Cook, stirring constantly, until almonds turn golden.
• Reduce heat to medium-low and add sugar, corn syrup and cream to pan.
• Let bubble for about 3 minutes, stirring almost constantly, then remove from heat and stir in liqueur.
• Serve warm over dishes of vanilla ice cream.

BRANDY BUTTERSCOTCH SAUCE

Steps:

• Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5.
• Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.
• This Sauce will last for 3-4 months in the fridge.

SAVOURY AMARETTO CREAM SAUCE

Steps:

• In a large frying pan over medium heat, sauté garlic and onion in oil until tender.
• Add Amaretto, simmer till reduced by half.
• Add chicken stock, simmer till reduced by half.
• Add whipping cream, simmer till reduced by half or till desired thickness is reached.
• Serve over chicken cutlets, pasta, etc, or put into a small pitcher on the table for guests to self-serve. Garnish each serving with fresh chives if desired.

OLD-FASHIONED BUTTERSCOTCH SAUCE

Steps:

• In a medium saucepan combine sugar, syrup, and butter.
• Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute; remove from heat and let stand for 5 minutes.
• In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce.
• Pour into jars, cover, and refrigerate.
• Place jar in a pan of warm water to reheat.