Butterscotch Velvet Sauce Recipes

BUTTERSCOTCH SAUCE

Butterscotch Sauce image

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield about 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 1/4 cups packed light brown sugar
2/3 cup light corn syrup
1/4 cup unsalted butter
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

THICK BUTTERSCOTCH SAUCE

Thick Butterscotch Sauce image

For the perfect consistency - thick but pourable - serve this sauce slightly warm.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

8 tablespoons (1 stick) unsalted butter
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream

Steps:

In a large skillet, melt butter over low heat. Add sugars and corn syrup. Using medium heat, bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving).

BUTTERSCOTCH SAUCE

Butterscotch sauce image

Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous

Provided by Good Food team

Categories Side dish

Time 15m

Number Of Ingredients 3

Ingredients

100g caster sugar
25g butter
300ml pot double cream

Steps:

Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

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