Butterscotch Rum Dip Recipes

BUTTERSCOTCH FRUIT DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.

EASY HOMEMADE BUTTERSCOTCH SAUCE

Steps:

• Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
• Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
• Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)

HOT BUTTERED RUM RECIPE

Steps:

• Gather the ingredients.
• Place the sugar, butter, vanilla extract, and spices into the bottom of an Irish coffee glass or mug and mix well or muddle .
• Pour in the rum and top it with hot water.
• Stir and garnish with a cinnamon stick. Serve and enjoy.

YUMMY BUTTERSCOTCH RUM CAKE

Steps:

• 1. Pre-Heat oven 325* Lightly grease and flour Bundt Pan
• 2. In mixing bowl mix Cake Mix, Butterscotch Pudding Mix, Eggs, Cooking oil, Cold Water, 1/2 Cup Rum, blend till light and fluffy
• 3. Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan. Bake for 1 hour Let cool approx 5 minutes then turn on to platter and tap bottom of pan all around to release...
• 4. Prepare Glaze: In sauce pan, melt Butter, add water, add sugar. Bring to boil and boil 5 minutes stirring constantly. Remove from heat and add Rum. Note: I cooked the glaze a little longer and it added a beautiful sheen to the cake...
• 5. Poke holes into top of cake, I use toothpicks, then spoon glaze over cake. It will not be real thick, will be slightly runny. Cover and put in cool place. Let set then go back in a few hours and spoon more glaze onto it. The more it is soaked with the glaze the better it is......

FROSTED BUTTER RUM BRICKLE BITES

Steps:

• Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

BUTTERSCOTCH-RUM DIP

Steps:

• Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker.
• Cover and cook on low heat setting 45 to 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum.
• Serve with apple and pear wedges. Dip will hold up to 2 hours.

WHITE CHOCOLATE BUTTERSCOTCH RUM COOKIES

Steps:

• Sift flour, baking soda, and salt together in a small bowl.
• Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven.
• Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.

BUTTERSCOTCH SAUCE

Steps:

• Melt the butter in a saucepan over medium high heat. Stir in the sugar and salt. Cook over medium high heat for 3 to 4 minutes until the sugar turns a dark amber color. Only stir occasionally during the first couple of minutes to distribute the heat evenly. When the mixture starts to get darker start to stir frequently.
• When the mixture is a dark amber color, slowly pour in the cream while constantly whisking. If the it starts to bubble up too much stop pouring the cream and give the mixture a good whisk then start pouring slowly again.
• Reduce the heat to medium-low. Add the rum or whiskey, if using and cook for 3 to 5 minutes until the sauce is glossy.
• Remove from heat and stir in the vanilla extract.

EASY BUTTERSCOTCH & RUM PIE

Steps:

• 1. Heat water and rum together until extremely hot but not boiling. Dissolve sugar into water/rum mixture. Swirl chips in water/rum mix until completely melted.
• 2. Slowly mix in egg, mixing well. Let cool. Beat whipping cream until stiff peaks form. Fold into cooled butterscotch mix. Spoon into pie crust. Freeze until firm, about 2-3 hours.
• 3. Garnish edges with slivered almonds.

BUTTERSCOTCH RUM SAUCE

Steps:

• In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.