BUTTERSCOTCH COFFEE RECIPES
BUTTERSCOTCH FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lovers of butterscotch and fudge will agree—this award-winning recipe is a match made in heaven! Special add-ins like walnuts and marshmallow take this butterscotch fudge recipe to a whole new level. —Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, FatContent 2g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 29mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
SELF-SAUCING BUTTERSCOTCH PUDDING RECIPE - BBC GOOD FO…
Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash
Provided by Lulu Grimes
Categories Dessert
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Number Of Ingredients 8
Steps:
- Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.
Nutrition Facts : Calories 382 calories, FatContent 12 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.7 milligram of sodium
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- Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold. Top with unsweetened whipped cream and serve!
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From foodnetwork.com
Reviews 4
Total Time 30 minutes
Category dessert
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Total Time 30 minutes
Category dessert
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- 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.
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Reviews 5
Total Time 3 hours 20 minutes
Category dessert
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- Chill the pie, uncovered, at least 2 hours or overnight before serving.
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Calories 130 per serving
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.
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- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.
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