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Making a sundae? This is your golden sauce, the perfect topping for the perfect dessert. If sauce thickens too much before using, just reheat it gently and serve.
½ cup unsalted butter
1 cup packed dark brown sugar
1 cup heavy cream
½ teaspoon salt
1 teaspoon vanilla extract
1) Melt butter in a medium pot over medium heat; add sugar, cream, and salt and whisk to combine. Bring to a gentle simmer over medium high, whisking constantly; cook 5 minutes, until thickened, whisking. Stir in vanilla and serve.
14 oz of sweetened condensed milk.
11 oz of white chocolate chips.
11 oz of butterscotch chips.
1 teaspoon of rum flavoured extract.
1 teaspoon of butter flavoured extract.
Combine condensed milk, butterscotch chips and white chocolate chips in medium saucepan over medium heat. Stir until the mixture has melted and is smooth. Take off the heat and mix in the rum and butter flavourings. Pour into a dish and refrigerate for about half an hour or until firm. Cut and serve.
This Fanny Farmer recipe is taken from “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer, Principal of the Boston Cooking School, published by Little, Brown and Company, Boston, circa 1916.
1 cup sugar
½ cup butter
¼ cup molasses
2 tablespoons boiling water
1 tablespoons vinegar
1) Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well-buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients.
This recipe for butterscotch candy is taken from “The White House Cook Book” by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.
3 cups sugar
½ cup water
½ cup vinegar
1 tablespoon butter
½ teaspoon cream of tartar
1 teaspoon lemon juice
1) Boil all ingredients in a large saucepan without stirring till it will snap and break. Pour into well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold.
Never had scones with butterscotch? Flaky, buttery dough plus sweet, buttery filling equals one scone you’ll be baking again and again.
2 cups all-purpose flour
¼ cup packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, diced
1 cup butterscotch chips
½ cup whole milk
1 tablespoon vanilla extract
1) Preheat oven to 400°F. Lightly grease a large baking sheet.
2) Place flour, sugar, baking powder, and salt in a food processor; pulse until mixed. Add butter and pulse until mixture resembles coarse bread crumbs. Add butterscotch chips, milk, and vanilla; pulse until mixture forms a dough that just holds, being careful not to overmix.
3) Scoop dough using a ¼-cup measuring cup; drop gently onto baking sheet. Bake until light golden, about 20 minutes.