BUTTERSCOTCH CANDY
My kids didn't think it possible to make butterscotch candies. This proved them wrong!
Provided by Susan White
Categories Desserts Candy Recipes
Time 45m
Yield 40
Number Of Ingredients 7
Steps:
- Generously butter a 10x15 inch baking pan (with sides).
- In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g
BUTTERSCOTCH BROWNIES II
These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.
Provided by Anna Pages
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
- Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
- Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
- Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
- To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!
Nutrition Facts : Calories 416.6 calories, Carbohydrate 56.6 g, Cholesterol 71.7 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 10.4 g, Sodium 233.4 mg, Sugar 44.5 g
BUTTERSCOTCH BROWNIES WITH BROWN SUGAR BUTTER ICING
Make and share this Butterscotch Brownies With Brown Sugar Butter Icing recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h
Yield 2 1/2 dozen bars
Number Of Ingredients 13
Steps:
- Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
- Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
- Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
- In a bowl, stir together the flour, baking powder, and salt.
- Beat the flour mixture into the butter mixture on low speed until incorporated.
- Stir in the pecans.
- Pour into the prepared pan, smoothing the top.
- Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
- Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
- Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
- Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
- Add the melted butter mixture and beat until combined.
- Pour over the cooled brownies and spread evenly.
- Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
- **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
- Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.
Nutrition Facts : Calories 6329, Fat 279, SaturatedFat 129.6, Cholesterol 926, Sodium 1916.1, Carbohydrate 945.2, Fiber 15.5, Sugar 779.5, Protein 45.1
BUTTERSCOTCH BROWNIES
A chewy butterscotch twist on brownies.
Provided by Stephanie Wiebe Meismer
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
- Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
- Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 16.8 g, Cholesterol 25.7 mg, Fat 7.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 217.5 mg, Sugar 11.9 g
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BROWN SUGAR BUTTERSCOTCH COOKIES - TWO PEAS & THEIR POD
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4.9/5 (9)Total Time 25 minsCategory DessertCalories 155 per serving
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set pan aside.
- In a medium bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
- Place butter and dark brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla. Beat on medium speed until combined.
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- In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool.
- Preheat oven to 350°F (177°C). Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the brown sugar vigorously until no lumps remain. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Divide batter between 12 cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling.
- In a medium bowl, beat softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Beat in a pinch of salt, taste, then beat in another pinch if desired.
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