Butterscotch Rum Ripple Recipes

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 RUM SAUCE

Steps:

• In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.

BUTTERSCOTCH-RUM RAISIN TREATS

Steps:

• Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.

BUTTERSCOTCH-RUM RIPPLE CAKE

Steps:

• Combine first 8 ingredients and 5 eggs in large mixer bowl.
• Beat about 3 minutes.
• Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
• Beat about 1 minute.
• Pour half the plain cake batter into greased floured 12-inch bundt pan.
• Spoon half the butterscotch over the top.
• Cut through batter with knife to marble.
• Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.

BUTTERSCOTCH RUM RIPPLE

Steps:

• Preheat oven to 325 or degrees, or 300 degrees for pan with colored outer surface. Grease and flour 10-inch bundt or tube pan. If bundt pan has opening in center tube, cover with foil. (Lightly spoon flour in cup to measure; level off.) In large bowl, blend all cake ingredients. Beat 3 minutes at medium speed. In small bowl, combine 2 cups prepared batter and ripple ingredients. Beat 1 minute at medium speed. Spoon half of cake batter into prepared pan, then half the ripple batter. Marble the layers with a knife in a folding motion, turning pan while folding. Repeat with remaining batter and marble. Bake at 325 degrees for 1 hour and 20 to 30 minutes until toothpick inserted in center comes out clean. Cool cake upright in pan for 15 minutes; remove from pan. Cool completely. In small saucepan, melt butter and brown sugar. Boil until thick, stirring constantly. Remove from heat. Stir in powdered sugar and rum flavoring. Add water to make a glazing consistency. Drizzle over cake. Sprinkle with nuts. Store in refrigerator.