Ginger Butterscotch Sauce Recipes

GINGER BUTTERSCOTCH SAUCE

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.

THICK BUTTERSCOTCH SAUCE

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

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

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.