Butterscotch Marshmallow Fluff And Macadamia Nut Or Spanish Peanut Sundae Recipes

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MISO BUTTERSCOTCH SUNDAE



Miso Butterscotch Sundae image

If you're a lover of salty caramel, let me introduce you to your newest sweet fix: miso butterscotch. It's salty-sweet and easier to make than caramel. I love it with ice cream, but it's just as good with crepes or served fondue-style with fresh pineapple chunks, strawberries, and pieces of pound cake for dipping.

Provided by Raquel Pelzel

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter
1/2 cup light brown sugar
3 tablespoons miso paste
1/4 cup heavy (whipping) cream
1 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
Chopped smoked almonds or salted, roasted peanuts

Steps:

  • For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
  • For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
  • To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.

BUTTERSCOTCH MARSHMALLOW SQUARES



Butterscotch Marshmallow Squares image

These squares are so simple with only 4 ingredients. No baking, just mix together and refrigerate, how much simpler do you want it??

Provided by Chef mariajane

Categories     Bar Cookie

Time 10m

Yield 24 squares

Number Of Ingredients 4

3/4 cup butter
1/2 cup peanut butter
2 (225 g) packages butterscotch chips
1 (250 g) package miniature marshmallows

Steps:

  • Melt together butter, peanut butter and butterscotch chips. Mix 1 package of miniature marshmallows with melted mixture.
  • Press in an 8-inch square pan.
  • Refrigerate.
  • Cut in squares.

Nutrition Facts : Calories 216.7, Fat 13.9, SaturatedFat 8.7, Cholesterol 15.2, Sodium 90.5, Carbohydrate 22.1, Fiber 0.3, Sugar 19.1, Protein 2

GINA'S BUTTERSCOTCH SUNDAE



Gina's Butterscotch Sundae image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pint high quality butter pecan ice cream
Butterscotch Sauce, recipe follows
1 cup chopped toffee bars (recommended: Heath bar)
Whipped cream, for garnish
Maraschino cherry, for garnish
1 cup light brown sugar
1/2 cup corn syrup
1 stick unsalted butter
2 tablespoons bourbon
1 teaspoon vanilla extract

Steps:

  • Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
  • In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well.

STRUFFOLI



Struffoli image

Provided by Food Network

Categories     dessert

Time 15m

Yield 15 servings

Number Of Ingredients 9

6 eggs
1 cup granulated sugar
1/2 pound butter
4 1/2 cups all-purpose flour
4 vanilla beans
2 tablespoon baking powder
1 gallon vegetable oil
1 pound honey
1 small jar candy sprinkles

Steps:

  • Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour.
  • Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.
  • Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan.
  • Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.
  • In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.

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