Butterscotch Fondue Ma Recipes

BUTTERSCOTCH FONDUE

Steps:

• In a 3 1/2- or 4-quart slow cooker stir together the sweetened condensed milk, brown sugar, butter, corn syrup, and vanilla.
• Cover and cook on low-heat setting for 3 hours (do not cook on high-heat setting). Whisk in rum until smooth. Keep warm on low-heat setting for up to 2 hours, stirring occasionally.
• Serve with apple slices, strawberries, sponge cake, cookies, and /or brownies.

PEANUT BUTTER BUTTERSCOTCH FONDUE

Steps:

• 1. Into a large heavy sauce pan place 2 (11 ounce) packages of butterscotch chips and 3/4 C Half and Half.
• 2. Melt the mixture over medium low heat, stirring occasionally. Make sure you don't allow the temperature to get too high.
• 3. Remove from the heat and add 1 C smooth peanut butter, 1 tsp vanilla and a dash of salt. Stir until incorporated and smooth. Pour the mixture into a crock pot or fondue pot and serve immediately.

BUTTERSCOTCH FRUIT FONDUE

Steps:

• Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
• Add the cream and vanilla, stirring together, and then take off the heat.
• Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.

BUTTERSCOTCH FONDUE

Steps:

• In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Keep warm. Serve with cake and fruit.

PEANUT BUTTER AND BUTTERSCOTCH FONDUE

Steps:

• 1. In a medium saucepan, warm the milk over medium heat. Add the butterscotch morsels and cook, stirring, until smooth, about 10 minutes; remove from heat. Whisk in the peanut butter until smooth. Stir in the boiling water.
• 2. Transfer sauce to fondue pot to keep warm. Arrange a platter or decorative plate with fondue skewers, dipping items to serve. Serve fondue warm with the suggestions below or your favorite dippers.
• 3. Suggestions for dipping: Thick-cut bacon, cooked and cut into 1-inch pieces, Gala apples, cored and sliced, Pretzel rods, Marshmallows Bananas peeled and cut into big bite size chunks Pound Cake cubed Dried fruits Fresh fruits

HONEY BUTTERSCOTCH FONDUE WITH SALTED PECAN COOKIES

Steps:

• For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
• In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
• Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
• Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
• Bake until golden brown at the edges, 14 to 17 minutes.
• Let the cookies cool to room temperature.
• For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
• Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
• Whisk in the whiskey, butter, salt and vanilla.
• Pour the sauce into the fondue pots and keep warm.
• Serve the fondue with the cookies.

BUTTERSCOTCH FONDUE, MA

Steps:

• 1. Melt margarine in fondue pot. Stir in sugar, salt and cream. Cook over med heat, stirring until brown sugar is dissolved and mixture is bubbly. Combine cornstarch and water. Add to sugar mixture. Cook over med heat, stirring constantly, until mixture thickens. Keep warm. Dip fruit pieces, pound cake and marshmallows into dip.