Butterscotch Syrup Recipe Easy

Easy Homemade Butterscotch Sauce Just a Taste

WEBFeb 10, 2019 · Instructions. Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat. Add the brown sugar, salt …

Rating: 4.8/5(249)
1. Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
2. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
3. Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)
4. The butterscotch thickens significantly as it cools, so it's important to not over-boil it or you'll end up with chewy butterscotch caramels rather than a pourable sauce.

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Healthy Homemade Sugar Free Butterscotch Syrup …

WEBNov 18, 2014 · Instructions. In a large blender, add the water, butterscotch flavor, vanilla paste, food coloring, stevia extract and salt. Blend on low …

1. In a large blender, add the water, butterscotch flavor, vanilla paste, food coloring, stevia extract and salt. Blend on low speed.
2. While the blender is running, remove the opening from the lid (or if your blender doesn't have an opening, just carefully open the lid) and add the xanthan gum.
3. Once everything is incorporated and completely smooth, pour into pretty serving jars, tightly seal, and refrigerate overnight. Ready to use the next day! Refrigerate to store.

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Ridiculously Easy Butterscotch Sauce The Café Sucre …

WEBNov 18, 2020 · In a medium-size sauce pan, melt the butter over medium heat. Add the brown sugar and lemon juice and stir to combine. The …

1. In a medium-size sauce pan, melt the butter over medium heat. Add the brown sugar and lemon juice and stir to combine. The mixture will look like wet sand.
2. Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth rather than grainy. (At first the butter and brown sugar may seem to be separated but it will come together as it cooks.)
3. Stand back a little (as the mixture will sputter a bit) and add the heavy cream. Stir to combine then return to a low steady boil. Cook for another 4 minutes, stirring frequently. Add the vanilla, Scotch (if using) and sea salt. Sir to combine.
4. Transfer to glass jars and allow to cool completely. The sauce will thicken as it cools. Store in the refrigerator when not in use. The sauce will keep well for 2-3 weeks in the refrigerator.

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