Unlawfully Rich Butterscotch Sauce Recipes

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.)

RICH BUTTERSCOTCH SAUCE - DAIRY FREE

Steps:

• Place water and sugar in small saucepan over low heat.
• Stir until dissolved, then bring to a boil and simmer for 15 minutes.
• Remove from heat and leave for several minutes, add coconut milk and stir well.
• Mix arrowroot with a tbs of water until smooth and then pour arrowroot mixture into saucepan and stir over gentle heat to thicken slightly.
• Serve hot or cold. Makes just over 1 cup.

BUTTERSCOTCH SAUCE

Steps:

• In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring but swirling pan occasionally, until a golden caramel. Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted. Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown). Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Serve sauce warm or at room temperature.

BUTTERSCOTCH SAUCE

Steps:

• Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the caramel. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling in the sauce around the pan, until thickened and a rich golden brown.
• Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.

RICH BUTTERSCOTCH SAUCE

Steps:

• In a heavy-bottomed saucepan combine first 5 ingredients; stir over low heat until both sugars dissolve.
• Increase heat and boil until large bubbles break on surface, and sauce drops quickly from the spoon (this should take around 2 minutes).
• Remove from heat; whisk in whipping cream and vanilla (mixture will bubble up vigorously).