BUTTERSCOTCH SAUCE RECIPE RECIPES
BUTTERSCOTCH SAUCE RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Categories dessert
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield about 1 3/4 cups
Number Of Ingredients 5
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.
BUTTERSCOTCH SAUCE RECIPE - BBC GOOD FOOD
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
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 3
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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- 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.
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This irresistibly light and buttery steamed sponge pudding is easy to make, as is the rich honey butterscotch sauce to serve alongside it.
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Reviews 4.2
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Reviews 4.2
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- To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like.
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Total Time 15 minutes
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- Use immediately or refrigerate in an airtight container for up to 1 week. This is an excellent dipping sauce for French fries, roasted cauliflower and any kind of chicken (grilled, roasted or fried), or slathered between two slices of toasted bread in a deli sandwich.
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