Butterscotch Nut Sundae Recipes

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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.

BUTTERSCOTCH NUT SUNDAE



Butterscotch Nut Sundae image

If you can't find macadamia-nut-brittle ice cream, maple-walnut or butter-pecan ice cream work beautifully in this recipe, too.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

8 scoops (about 1 pint) macadamia-nut-brittle ice cream
1/2 cup Butterscotch Sauce
1/2 cup macadamia nuts
1/2 cup crushed Almond Praline Brittle
4 wafer cookies, for garnish (optional)

Steps:

  • Place 2 scoops ice cream in each of four dishes. Top with butterscotch sauce, macadamia nuts, and brittle. Garnish with a wafer cookie, if desired, and serve.

BUTTERSCOTCH, MARSHMALLOW FLUFF AND MACADAMIA NUT OR SPANISH PEANUT SUNDAE



Butterscotch, Marshmallow Fluff and Macadamia Nut or Spanish Peanut Sundae image

Provided by Bobby Flay

Categories     dessert

Time 5h30m

Yield 4 servings

Number Of Ingredients 36

1 quart vanilla ice cream (recommended: Wayne Harley Brachman's Vanilla Ice Cream)
1 vanilla bean
1 1/2 cups milk
1 1/2 cups heavy cream
1 cup lightly packed light brown sugar, divided
7 large egg yolks
1 teaspoon vanilla extract
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
1 vanilla bean, seeds scraped and reserved
4 large egg whites
Pinch salt
Pinch cream of tartar
Seeds from 1 vanilla bean, above
1 cup firmly packed dark brown sugar
2 sticks unsalted butter
1/2 vanilla bean, split
2 to 4 tablespoons good quality Scotch (depending on your taste)
1 teaspoon salt
1/2 cup heavy cream, heated
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 ounces best quality bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla
Lightly toasted macadamia nuts
Spanish peanuts
Cherry Compote, recipe follows
3/4 cup sugar
2 cups cherries, pitted
1/2 cup water
2 tablespoons Kirsch

Steps:

  • For the ice cream:
  • Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk cream and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat.
  • In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press our all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally.
  • Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
  • For the fluff:
  • In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 3/4 cup sugar and vanilla bean to 246 degrees F. In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla seeds.
  • For the Butterscotch Sauce:
  • Bring sugar, butter and vanilla bean to a boil in a medium saucepan over high heat, whisking until combined. Remove pan from the heat. Add the Scotch, return the pan to the heat and cook for 1 minute. Remove from the heat and whisk in the salt and warm cream until smooth.
  • For the Homemade Fudge Sauce:
  • Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Serve warm.
  • For assembly:
  • Put a couple of scoops of ice cream into each of 4 sundae dishes. Top with fluff and sauces. Garnish with nuts and cherry compote.
  • In a saucepan combine sugar, cherries, and 1/2 cup water. Bring to s a simmer and cook until cherries start to breakdown, about 6 minutes. Remove the cherries with a slotted spoon; reserve. Simmer the cooking liquid until reduced and syrupy. Remove from the heat, add the Kirsch and ignite with a long kitchen match until flames subside. Return the cherries to the pan and heat briefly. Serve warm or at room temperature.

HOT BUTTERSCOTCH ICE CREAM SUNDAE



Hot Butterscotch Ice Cream Sundae image

Sweet butterscotch pudding warm from the stovetop makes the perfect topping to butter pecan ice cream. Add pecans to complete the sundae.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 12 servings

Number Of Ingredients 6

1 pkg. (3.5 oz.) JELL-O Butterscotch Flavor Cook & Serve Pudding
1 cup water
1/2 cup sugar
2 Tbsp. butter
1-1/2 qt. (6 cups) butter pecan ice cream
3/4 cup chopped pecans

Steps:

  • Combine dry pudding mix, water and sugar in medium saucepan.
  • Bring to full rolling boil on medium heat, stirring constantly. Add butter; stir until butter is completely melted and mixture is well blended.
  • Scoop ice cream into 12 serving bowls; top each with 2 Tbsp. pudding mixture. Sprinkle with nuts.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

BUTTERSCOTCH NUT FUDGE



Butterscotch Nut Fudge image

Make and share this Butterscotch Nut Fudge recipe from Food.com.

Provided by looneytunesfan

Categories     Candy

Time 25m

Yield 5 dozen

Number Of Ingredients 7

1 3/4 cups sugar
1 (7 ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 (11 ounce) package hershey's butterscotch chips
1 cup chopped salted mixed nuts
1 teaspoon vanilla extract

Steps:

  • Line 8-inch square pan with foil, extending foil over edges of pan.
  • Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
  • Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
  • Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
  • NOTE: For best results, do not double this recipe.

Nutrition Facts : Calories 1039.8, Fat 44.4, SaturatedFat 24.5, Cholesterol 35.4, Sodium 378, Carbohydrate 155.9, Fiber 2.5, Sugar 132.8, Protein 9.1

BUTTERSCOTCH TORTE WITH BUTTERSCOTCH SAUCE



Butterscotch Torte With Butterscotch Sauce image

Make and share this Butterscotch Torte With Butterscotch Sauce recipe from Food.com.

Provided by nikkid

Categories     Dessert

Time 2h

Yield 18 serving(s)

Number Of Ingredients 16

6 egg yolks
1 1/2 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
2 cups graham cracker crumbs
1 cup finely chopped pecans
6 egg whites
2 cups whipped topping
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/4 cup orange juice
1/4 cup water
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 cup butter

Steps:

  • Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
  • In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
  • In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
  • Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
  • Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
  • ****Butterscotch Sauce****.
  • In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.

Nutrition Facts : Calories 263.4, Fat 11, SaturatedFat 3.6, Cholesterol 86.5, Sodium 122.9, Carbohydrate 38.5, Fiber 0.9, Sugar 32.6, Protein 3.9

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