When I was young my mum made butterscotch sauce using butter, demerara sugar, golden syrup and milk. Heated slowly on the hob and simmered I think. It was thick and sticky. If it hardened in the jug we used to add a little water and heat it up again. When she moved house she lost the recipe. Does anyone know the quantities?
2006-10-15 04:27:50 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Butterscotch Sauce
225g (8oz) Brown Sugar
140ml (¼ pint) Double Cream
75g (3oz) Butter
1 tbsp Syrup
Melt the butter in a small saucepan over a low heat.
Stir in the sugar, cream and syrup.
When the sugar has dissolved, bring the mixture to the boil.
Remove from the heat.
Allow to cool slightly before serving.
2006-10-15 04:37:41 · answer #1 · answered by statusquo44 3 · 0⤊ 0⤋
Butterscotch Sauce II
Submitted by: JRUFF34
Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 6 servings
"The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!"
INGREDIENTS:
1 cup packed brown sugar
1/4 cup milk 2 tablespoons light corn syrup
3 tablespoons butter
DIRECTIONS:
1. In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
2006-10-15 11:37:31 · answer #2 · answered by mysticideas 6 · 0⤊ 0⤋
Ingredients for making Butterscotch Sauce Recipe
½ cup sugar
1 tablespoon butter
4 tablespoons fresh cream
¼ teaspoon vanilla essence
Method for preparing Butterscotch Sauce Recipe
1. Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour.
2. Remove from the flame and add ¼ cup of hot water and allow it to mix with the sugar to make a syrup, over a slow flame.
3. Add the butter and cream and mix well.
4. Allow it to simmer for 5 to 7 minutes till the sauce is of a syrupy consistency.
5. Cool completely and use as required.
2006-10-15 11:31:50 · answer #3 · answered by wittlewabbit 6 · 0⤊ 0⤋
Apricot Butterscotch Sauce:
4 tablespoons butter
1 cup brown sugar
1 tablespoon corn syrup
1/2 cup apricot jam
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
In a small saucepan, over medium heat, heat the butter, sugar, corn syrup, and jam, stirring, for 2 minutes. Remove from heat. Add the cream, vanilla extract, and salt. Cool slightly. Spoon over ice cream.
Yield: Makes 1 1/2 cups
2006-10-15 12:41:53 · answer #4 · answered by Girly♥ 7 · 0⤊ 0⤋
50g Scottish butter
50g Soft Brown Sugar
2 Tablespoons Golden Syrup
1x200g (7oz) Tin condensed Milk
no of servings 8
Method
1> place Butter,Sugar and Syrup in a bouble saucepan and heat gently until sugar has melted.
2> Add condensed milk and cook for a further 2-3 minutes.stirring all the time.
Serve hot or cold with ice cream
N>B> For a special occasion substitue 6 tablespoons of Heather cream liqueur for the condensed milk.
Delicious !!
2006-10-15 12:16:31 · answer #5 · answered by Anonymous · 0⤊ 0⤋
sorry no recipe ,i make it by eye.First melt some sugar in a pot under low to medium heat .I like to mix brown and white, equal amounts.Wait until your sugar is melted.Pour in a splash of flavor(brandy,whiskey,etc,etc)BE CAREFUL!!hot sugar will splatter like crazy when you add cool liquids,pour any liquids so they run down the side of the pot before they make contact with the sugar(wear some gloves please)add heavy cream(this will splatter too)and mix until you have the desired consistancy.Wisk in your cold butter and you will have your sauce.Thin as needed.Good luck
2006-10-15 11:41:12 · answer #6 · answered by isaacchef 3 · 0⤊ 0⤋
This one's lovely! I use Golden Syrup instead of corn syrup whatever that is!!
http://www.recipezaar.com/139231
2006-10-15 11:32:44 · answer #7 · answered by Anonymous · 1⤊ 0⤋