Midwestern Butterscotch Fudge Marshmallow Sundaes Recipes

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MIDWESTERN BUTTERSCOTCH FUDGE MARSHMALLOW SUNDAES



Midwestern Butterscotch Fudge Marshmallow Sundaes image

Can be prepared in 45 minutes or less.

Yield Serves 8

Number Of Ingredients 4

1/2 cup miniature marshmallows
2 pints super-premium vanilla ice cream
1 cup Dark Hot Fudge Sauce
1 cup Butterscotch Sauce

Steps:

  • Oil the blades of kitchen scissors with flavorless vegetable oil and cut marshmallows into quarters. Scoop ice cream into 8 sundae dishes and spoon heated hot fudge sauce over it. Spoon heated butterscotch sauce over each portion and top with marshmallows.

LOADED BUTTERSCOTCH SUNDAES



Loaded Butterscotch Sundaes image

Store the sauce in an airtight mason jar in the fridge and treat yourself to random spoonfuls. It's so good!

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 20m

Yield 2 cups of butterscotch sauce

Number Of Ingredients 0

Steps:

  • Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.

BUTTERSCOTCH SAUCE



Butterscotch Sauce image

This recipe was created to accompany Midwestern Butterscotch Fudge Marshmallow Sundaes. Can be prepared in 45 minutes or less.

Categories     Sauce     Milk/Cream     Dessert     Quick & Easy     Boil     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
1/4 teaspoon fresh lemon juice

Steps:

  • In a small heavy saucepan combine sugar, corn syrup, butter, and a pinch of salt and cook over moderate heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it registers 280°F. on a candy thermometer, about 5 minutes. Remove pan from heat and stir in cream, vanilla, and lemon juice, stirring until smooth. Sauce will thicken as it cools. Sauce keeps, covered and chilled, 3 weeks. Serve sauce warm or at room temperature over ice cream.

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.

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