Food recipes
Butterscotch Sauce
Butterscotch Sauce Ingredients: cream, fluid, heavy whipping butter, without salt sugars, brown sugars, brown syrups, corn, light salt, table vanilla extract alcoholic beverage, distilled, rum, 80 proof Directions: Po...
Butterscotch Sauce
Ingredients:
cream, fluid, heavy whipping
butter, without salt
sugars, brown
sugars, brown
syrups, corn, light
salt, table
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
Directions:
Pour cream into a large saucepan, and bring to a simmer over low heat.
Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes.
Pour hot cream into 4-cup glass measurer, and set aside.
In the same saucepan, melt butter over low heat until foamy.
Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute.
Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute.
Remove pan from heat.
Add salt, vanilla and rum.
Serve warm.
To reheat sauce, warm in a saucepan over low heat, stirring constantly.
Do not boil.
Ingredients:
cream, fluid, heavy whipping
butter, without salt
sugars, brown
sugars, brown
syrups, corn, light
salt, table
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
Directions:
Pour cream into a large saucepan, and bring to a simmer over low heat.
Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes.
Pour hot cream into 4-cup glass measurer, and set aside.
In the same saucepan, melt butter over low heat until foamy.
Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute.
Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute.
Remove pan from heat.
Add salt, vanilla and rum.
Serve warm.
To reheat sauce, warm in a saucepan over low heat, stirring constantly.
Do not boil.