Homemade Butterscotch Sauce Recipe

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

Rating: 4.9/5(194)
Total Time: 10 minsCategory: DessertCalories: 1241 per serving1. 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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Melt the butter in a saucepan over medium high heat. Then whisk in the brown sugar, salt and heavy whipping cream until it’s well blended. Bring the mixture to a boil. …

Rating: 5/5(4)
Total Time: 15 minsServings: 12Calories: 120 per serving

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Directions. In a large heavy saucepan or skillet over medium heat, melt the butter. Add the sugar, salt, and cream and …

Rating: 4.6/5(7)
Category: Dessert1. In a large heavy saucepan or skillet over medium heat, melt the butter. Add the sugar, salt, and cream and stir with a rubber spatula until combined. Bring to a simmer. Without stirring, let the mixture cook at a bubbling simmer for three minutes. Be careful not to boil too long, or you’ll end up with chewy butterscotch candies instead of a sauce. Mixture will thicken considerably as it cools.
2. Remove from heat and let cool slightly before stirring in the vanilla extract and liquor (if using). Pour into a resalable container, preferably glass. Don’t scrape the sides of the pan into the container or you may end up with gritty pieces of undissolved sugar. You should end up with about 1 1/3 cups sauce.
3. Serving and Storage: The sauce should be served warm. It can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat.

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In a medium saucepan combine the butter, cream and brown sugar over medium heat. Gently swirl the pan until the sugar

Rating: 4.6/5(77)
Category: Dessert1. In a medium saucepan combine the butter, cream and brown sugar over medium heat. Gently swirl the pan until the sugar has dissolved.
2. Once the sugar had dissolved allow to simmer undisturbed for 4-6 minutes. Remove from the heat and stir in the vanilla and the salt.
3. Transfer to an airtight container and keep in the fridge for up to 8 weeks.

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How to Make Butterscotch Sauce Prep Time 5 mins Cook Time 25 mins Total Time 30 mins Servings 8 servings Yield 2 …

Rating: 4.8/5(4)
Total Time: 30 minsCuisine: AmericanCalories: 216 per serving

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Cook over medium heat until the butter is melted and the sugar is dissolved. Continue to cook over medium to medium-low heat for about 4 to 5 minutes. Pro tip - You want it to boil but not …

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ingredients 1/4 cup unsalted butter 1 cup brown sugar, packed 1/2 teaspoon salt 3/4 cup heavy/whipping cream 1 teaspoon vanilla extract directions Melt the butter in a …

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Combine 2 Tbsp. unsalted butter, ⅓ cup light brown sugar, and ⅓ cup heavy cream in a small saucepan over medium-high heat. Stir until the butter melts and the …

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The Best Homemade Cranberry Sauce 1 This is our go-to recipe for homemade cranberry sauce. It's simple (just five ingredients!), is lightly sweet without being too sugary and has just …

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In a large blender, add the water, butterscotch flavor, vanilla paste, food coloring, stevia extract and salt. Blend on low speed. While the blender is running, remove the opening from the …

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1 g Chimichurri 3 g Wasabi mayonnaise 1 g Tzatziki 2 g Béarnaise sauce 1 g Blue cheese butter 1 g Cowboy sauce 2 g Low carb ketchup 1 g Sugar-free BBQ sauce 3 g Keto blue cheese …

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The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell! Dessert Sauce Recipes; Butterscotch Sauce II. 4.5 (55) 46 Reviews. 10 Photos. corn …

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This low-carb marinara recipe makes the best sauce on our Keto Frypan Pizza, with ground beef or over melted cheese. Keto Gravy Keto Gravy Recipe This easy Keto gravy …

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Here's a recipe for sweet and salty low-carb sugar-free caramel sauce with only 1 gram total carbohydrate per tablespoon. And, there's no sugar alcohol or fiber sweetener! Perfect for dessert! I've always …

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½ cup Sukrin Gold or your favorite low carb brown sugar replacement ¼ teaspoon sea salt 2 cans coconut cream 13.5 ounces each or use about 3 ⅓ cups heavy cream 4 egg …

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Instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Combine the cranberries, water, Besti, and orange zest in a medium saucepan. …

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Frequently Asked Questions

How do you make butterscotch sauce?

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. ... 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.)

Can you make butterscotch sauce without brown sugar?

If you don’t have brown sugar on hand, but do have white sugar and molasses in your pantry, try to make your own brown sugar! You can store your Homemade Butterscotch Sauce by transferring it into an airtight container and popping it in the refrigerator for 8 weeks.

How do you keep butterscotch sauce from curdling?

To prevent your Homemade Butterscotch Sauce from crystallizing or curdling, make sure you use a heavy bottom saucepan. A thin bottom pan has “hot spots” and heats up unevenly which causes the butter to be heated up too fast and separate from the sugar. If the temperature changes dramatically – hot or cold – butter curdles from sugar.

What is the difference between butterscotch sauce and caramel sauce?

To summarize: Butterscotch sauce is made with brown sugar, while a traditional caramel sauce is made with white sugar. I’ve caramelized sugar a million times and a thousand different ways —white sugar, brown sugar, butter, no butter, bourbon, whiskey, cream, vanilla .

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