Caramel Butterscotch Coffee Recipes

BUTTERSCOTCH COFFEE

Steps:

• Divide the coffee, butterscotch sauce, and milk evenly between the two mugs or heat-safe glasses. Stir to combine.
• Top with whipped cream and extra butterscotch sauce. Serve hot!
• Optional Garnishes: Whipped Cream, Drizzle of Butterscotch Sauce, Sprinkle of Demerara Sugar

BUTTERSCOTCH CARAMEL COFFEE

Steps:

• 1. In a coffee mug, add the water, instant coffee, and 3 Tablespoon of Mrs. Richardson's Butterscotch Caramel Topping.
• 2. Place the mug in the microwave to heat the coffee through. (I microwaved mine for 1 minute and 41 seconds, as our microwave has 1,000 watts.)
• 3. Stir the coffee, then top the coffee with Reddi Wip (or) Cool Whip Whipped Topping, and the Heath's English Toffee Bits.

CARAMEL BUTTERSCOTCH LATTE.

Steps:

• Combine ingredients in a 360ml (12 ounce) mug.

CARAMEL BUTTERSCOTCH COFFEE

Steps:

• Pour coffee into a coffee mug add liquor, drizzle caramel, top with optional whipped cream and enjoy!

BUTTERSCOTCH COFFEE SYRUP

Steps:

• Put the cup of water and granulated sugar in a heavy-bottomed saucepan.
• Bring to a boil, stirring a couple of times to make sure all the sugar dissolves.
• Allow the mixture to boil for just a few seconds, and then remove it from the heat.
• Leave the syrup in the pan and keep it convenient to the stove.
• In a heavy-bottomed saucepan that is taller than you think you'll need, combine the dark brown sugar, the ounce of water, butter, and salt.
• Stir a couple of times, and then put the lid on the pan.
• Heat over medium heat until all the butter has melted and the sugar is dissolved.
• Remove the lid and cook the mixture together until it reaches 300-310F on an instant-read thermometer.
• Carefully pour about half the simple syrup into the butterscotch, stirring well. Mixture will bubble up a Very Lot, and the butterscotch may harden.
• Once the bubbling has calmed down, add the rest of the simple syrup and whisk over low heat until the butterscotch is completely melted.
• Whisk in the vanilla off the heat.
• Allow the syrup to cool and then store in an airtight container in the fridge for up to 2 weeks.
• Warm the syrup before serving and then stir well to incorporate any butter that is floating on top.