Butterscotch Sauce Recipe Mary Berry

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.)

BUTTERSCOTCH SAUCE II

Steps:

• In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

BUTTERSCOTCH SAUCE

Steps:

• Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

SCOTCH BUTTERSCOTCH SAUCE

Steps:

• In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
• Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
• Remove from heat and stir in whiskey and vanilla.
• Allow to cool slightly before serving.
• Can be refrigerated up to one week; warm gently before serving.

BUTTERSCOTCH TART

Steps:

• If you are using ready to roll or pre-rolled pastry:
• Line your pie dish and bake blind using greaseproof paper and baking beans.
• Once the pastry is cooked set aside to cool.
• For the filling:
• In a saucepan, melt the butter. Add the milk and sugar and stir until all dissolved.
• Whisk in the flour.
• Keep stirring until it begins to thicken and then reduce the heat.
• Cook on a low heat for 1 minute.
• Pour the mixture into your pastry case and allow to cool and set. This takes a good while hence it would be at its best to make the night before and give it overnight to completely set.
• Serve up with some freshly whipped cream or pouring cream, whichever you'd prefer!
• Good old school classic!

THICK BUTTERSCOTCH SAUCE

Steps:

• In a large skillet, melt butter over low heat. Add sugars and corn syrup. Using medium heat, bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving).

EASY BUTTERSCOTCH SAUCE

Steps:

• In a small saucepan, combine sugar, water, and corn syrup; cook over medium heat, stirring constantly, until sugar has completely dissolved, about 3 minutes.
• Add butter; stir until melted. Remove from heat, and stir in condensed milk. Serve warm.