Ginger Butterscotch Sauce Recipes

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).

GINGERBREAD BUTTERSCOTCH TRIFLES

Gingerbread Butterscotch Trifles image

Gingerbread Butterscotch Trifles

Provided by Stevia In The Raw Bakers Bag

Yield 10 servings

Number Of Ingredients 23

Ingredients

Gingerbread
6 tablespoons butter, softened
1/4 cup Sugar In The Raw®
1/4 cup Stevia In The Raw® Bakers Bag
3/4 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup boiling water
Butterscotch Sauce
1/4 cup butter
1/4 cup brown sugar
1/4 cup Stevia In The Raw® Bakers Bag
1/2 cup heavy cream
3/4 teaspoon sea salt
2 teaspoons vanilla extract
Whipped Cream
1 cup heavy cream
1 tablespoon Sugar In The Raw®
1 1/2 teaspoons Stevia In The Raw® Bakers Bag

Steps:

Preheat oven to 350°F. Lightly grease a 9" square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® Bakers Bag until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35-40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1" cubes.
To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw® Bakers Bag, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.

BUTTERSCOTCH-GINGER ICE CREAM SAUCE FOR TWO

Butterscotch-Ginger Ice Cream Sauce For Two image

This is a wonderful sauce to serve over French Vanilla ice cream. Definitely for ginger lovers only, though; although if you leave out the ground and crystallized ginger, you do have a terrific butterscotch sauce.

Provided by Lennie

Categories Sauces

Time 8m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup packed brown sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
3 tablespoons honey
1/4 cup half-and-half cream
1 tablespoon butter or 1 tablespoon margarine, softened
2 tablespoons finely chopped crystallized ginger

Steps:

In a two-cup glass measuring cup, combine the brown sugar, cornstarch and ground ginger; mix in honey, then stir in cream and butter.
Microwave, uncovered, on High for 2 to 3 minutes or until thickened, stirring every minute.
Stir in crystallized ginger.
Serve warm over ice cream, preferably a french vanilla.
If there are leftovers, keep them refrigerated.

Nutrition Facts : Calories 335, Fat 9.2, SaturatedFat 5.8, Cholesterol 26.5, Sodium 69.2, Carbohydrate 65.5, Fiber 0.1, Sugar 61.2, Protein 1.1

GINGER BUTTERSCOTCH SAUCE

Ginger Butterscotch Sauce image

This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.

Provided by Melissa Clark

Categories quick, sauces and gravies, dessert

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 6

Ingredients

1 pound dark brown sugar
2 1/2 ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
1 vanilla bean, split lengthwise, pulp scraped
10 tablespoons (5 ounces) unsalted butter, cubed
2 cups heavy cream
3/4 teaspoon salt

Steps:

Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 67 grams, Fat 42 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 26 grams, Sodium 297 milligrams, Sugar 65 grams, TransFat 1 gram

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