Scotch Butterscotch Sauce Recipes

QUICK AND EASY BUTTERSCOTCH SAUCE

Steps:

• In a small heavy bottomed saucepan, melt the butter over medium heat.
• Add in the brown sugar, heavy cream, and salt, stirring until the mixture is combined and the sugar has melted.
• Bring the mixture to a boil, stirring constantly. For a thinner sauce, cook for 4 to 5 minutes to a temperature of 227 °F on a digital thermometer. For a thicker sauce, cook for 6 to 7 minutes to 238 °F. Any longer than that and the sauce will be too thick.
• Remove the pan from the heat and stir in the vanilla extract and bourbon, if using.
• Transfer the sauce to a jar and allow to cool to room temperature. It will thicken further upon standing.
• Seal the jar and store the Butterscotch Sauce in the refrigerator for up to 2 weeks.
• If the sauce separates after it's been cooled, warm it gently in the microwave (20 second increments at 40% powder) and stir until it's smooth again.

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 SAUCE

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.

SCOTCH BUTTERSCOTCH SAUCE

Steps:

• In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
• Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
• Remove from heat and stir in whiskey and vanilla.
• Allow to cool slightly before serving.
• Can be refrigerated up to one week; warm gently before serving.

BUTTERSCOTCH SAUCE

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.