butterscotch

Teri’s mention that this is the first cake her daughter ever made inspired me to get my grandson, Connor, involved!  He and I have cooked together since he could walk and it's a really precious time for us.  We had a ton of fun preparing this recipe together, and the finished cake was a big hit with the entire Kitchen...

Easy Butterscotch Pound Cake

pkg yellow cake mix (straight from the box)

sour cream

vanilla pudding mix (straight from the box)

c vegetable oil

eggs

pkg butterscotch chips

Pecans, butter, sugar: a classic combination.

Butterscotch-Pecan Ice Cream Recipe

(75 g) granulated sugar

(170 g) packed dark brown sugar

(125 ml) plus 1 1/2 cups (375 ml) heavy cream

(180 ml) half-and-half or whole milk

salt

(150 g) pecans,

To make the butterscotch mixture, spread the granulated sugar in an even layer in a medium heavy-bottomed saucepan and cook over medium heat without stirring until the sugar begins to melt around the edges. Using a heatproof utensil, slowly drag the liquified sugar to the center and stir gently until all the sugar is melted. Continue to cook, stirring infrequently, until the caramel turns dark amber in color and begins to foam a bit. Remove from the heat and immediately stir in the brown sugar, butter, the 1/2 cup (125 ml) cream, the half-and-half or milk, and salt. The mixture will steam and bubble up vigorously, then the bubbling will subside.

Pour the remaining 11/2 cups (375 ml) cream into a large bowl and set a mesh strainer across the top.

In a separate bowl, whisk the egg yolks, then gradually add some of the warm butterscotch mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the cream. 

Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled. 

Freeze in an ice cream machine according to the manufacturer’s instructions. Stir the pecans into the just-churned ice cream when you remove it from the ice cream machine.

Make a thick, butterscotch-like sauce with nothing but patience and a can of sweetened condensed milk.

Easy Dulce De Leche Recipe

Easy Dulce de Leche Recipe

Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.

Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.

Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).

Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency. Dulce de leche can be tranferred to an airtight container and refrigerated for up to 3 weeks.

In this variation on a classic Irish coffee, spiced rum takes the place of whiskey, lending its sweet, spiced caramel flavor to the coffee's roasted, bitter bite. On top, a heaping dollop of butterscotch whipped cream, which riffs on the rum, caramel, and dairy flavors of rum raisin ice cream. To finish, a little fresh nutmeg grated on top, which plays up those spice notes.

Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream) Recipe

(175 milliliters) heavy cream

(10 grams) malted milk powder,

(15 grams) dark brown sugar

kosher salt

(175 milliliters) hot black coffee

(60 milliliters) spiced rum

nutmeg,

Combine heavy cream, malted milk powder, brown sugar, and salt in a mixing bowl or bowl of a stand mixer. Beat, using the whisk attachment, electric beaters, or a whisk, until dry ingredients are evenly incorporated and cream forms soft peaks.

Combine hot coffee, spiced rum, and simple syrup in a prewarmed mug. (You can prewarm it by pouring hot water into it, letting it stand for 1 minute, then draining.) Using a spoon, dollop whipped cream on top of coffee and top with freshly grated nutmeg, if using. Serve right away. (Note that you may have more whipped cream than the mug can accommodate; feel free to add more as you drink, or use some for the next round.)

The best ever blondies! Brown Butter Blondies with chocolate and pecans. Thick, fudgy, decadent, and packed with so much butterscotch flavor! EASY - This recipe is very easy - even with the extra step of making brown butter. You won&#039;t need another blondie recipe after this! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. Please note due to variations in how each oven works, bake times may vary slightly.

Brown Butter Blondies with Chocolate and Pecans

water

dark brown sugar (1 ¾ cup)

tsp vanilla extract

flour

dark chocolate (or chocolate chips)

pecans (preferably toasted)

Maldon sea salt flakes

Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide for more information.

As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity).

Add the ice (or ice water) into the butter to help cool it down. If adding bourbon, let the butter cool down further before adding the alcohol. The brown butter can be used when it’s slightly warmer than room temperature.

Making the brown butter

Line a 8 x 8 inch pan with parchment paper. Preheat oven to 350°F / 180°C.

Place the butter, sugar, and salt in a large bowl. Using a hand held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.

Add the eggs and mix for about 4 - 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.

Mix in the vanilla well.

Add the flour and fold it in about 75 - 80% of the way.

Add almost all of the chocolate and pecans (leave a few pieces to sprinkle on top). Fold them in until all the flour is mixed through, and your add ins are evenly mixed through as well.

Scrape the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate and pecans over the surface.

Bake in a preheated oven for about 25 - 30 minutes. The blondies will puff up as they bake - this is normal.

Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate - they should be at room temperature).

Once cooled and set, the blondies are ready to be enjoyed!

To get clean edges, use a clean sharp knife to cut through the blondies, making sure to wipe the blade after each cut.

Making the brown butter blondies

These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 - 8 days.

If you want to keep them for longer, wrap them in plastic wrap and foil, and store in the freezer for up to 3 months.

Storing the blondies

Make your own butterbeer rum at home with this recipe from Delish.com. 

Crock-Pot Butterbeer Rum

cream soda

c. brown sugar

unsalted butter

c. butterscotch syrup, divided

cinnamon

vanilla

c. spiced rum

Whipped cream,

gold sanding sugar,

I have tried many different recipes online to try and find an “authentic” butter beer/hot buttered rum. This is by far the best one. It also works well cooking on high for half the amount of time.

This is absolutely great hot beverage even without the rum made it so my kids could try it also left out the salt. Don't know why it calls for unsalted butter but then ask u to add salt so I just used salted butter. Very good and highly recommended.

https://streaming.hearstdigitalstudios.com/9da375d4-7bf8-40a5-8b21-92772926341f/video_rover_16x9_1080p_hd_1544538672_21853.mp4

This easy buttered rum is made in your Crock-Pot. Better yet, it has a magical twist—it's Butterbeer flavored!

This Buttered Rum Has A Magical Twist

This decadent and versatile butterscotch sauce makes dessert extra special.

Butterscotch sauce

160 milliliters (2/3 cup) thin cream

(3/4 cup, firmly packed) brown sugar

(2 1/2 tablespoons) butter, cubed

vanilla essence

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5756769710001&=domain=taste

5348771529001-5756769710001

This butterscotch pudding comes together in about 10 minutes on the stove. In this recipe, you're combining the outstanding flavors of caramelized brown sugar and butter with vanilla and, if desired, a splash of bourbon. This butterscotch pudding recipe is luxuriously creamy, velvet-rich, and totally unforgettable with salted caramel and fresh whipped cream on top.

Homemade Butterscotch Pudding

(360 milliliters) whole milk

(240 milliliters) heavy cream cream

cornstarch

(150 grams) packed dark brown sugar

Tablespoons (45 grams) unsalted butter, softened to room temperature

vanilla extract

whipped cream

Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.

Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).

Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.

Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.

Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.

made this tonight. with the salted caramel topping!  the topping is a bit salty  still warm so I dont know it it will get thick enough.. I love Traders Joes Hot Fudge and Caramel toppings.but they seem much thicker.the pudding seems good but not as rich ( burnt maybe is the flavor I want. LOL) as I would like

So delicious. I halved the recipe, since I'm the only one with the sweet tooth in the house. Kept 2 egg yolks, the full amount of vanilla, no alcohol, and all heavy cream. It tastes amazing. Caramelizing the brown sugar really takes it to the next level, vs plain vanilla pudding with similar ingredients. Raspberries and whipped cream on top. It's rich, so it doesn't take much to feel satiated. Thanks for another awesome recipe.

I need to preface my review with this.... I don’t like butterscotch pudding. My husband is the one who enjoys it. I’ve never been disappointed with recipes from SBA so I decided to try this one. 
My husband usually enjoys the pudding cups and I’m really trying to lean toward more homemade so we know what’s in the food we are eating. After many years of pudding cups, I decided to try the box kind. The hubs wasn’t thrilled. I saw this recipe and thought “it’s got to be better than the box.” 
I made it tonite... followed the directions and added bourbon. I decided to give it a try because it smelled pretty good and OH MY-LANTA!!! This pudding is THE BEST I’ve ever tasted! It’s so smooth and creamy! Oh, did I mention that it was still warm?  I can’t wait to try it when it’s chilled! 
Thank you for this great recipe!

Lovely texture and flavor, but takes WAY longer than "10 minutes on the stove"--more like a half hour.  Just step 2 is almost 10 minutes! And yes, I used a heavy saucepan on medium heat.

So, I was watching Scrubs (S2 Ep8, "My Fruit Cups",) and JD and Turk were eating some hospital pudding out of their trunk, and I was like, "wow, pudding sounds amazing right now." I decided to look up if it was worth my time to try to make it myself. So, imagine my surprise when I  saw how easy this looked. I had to just whip it up--I figured, "well, I have all the ingredients; why not?" 

It was the right choice. This was delicious. 

A candy thermometer came in great handy, as did a kitchen scale--made the whole experience easier. I was convinced I was burning my brown sugar but it ended up being wonderful! Thanks for this.

I've made a few different butterscotch pudding recipes and out of all of them this has very little butterscotch flavor - no depth at all.  Note that egg yolks have a predisposition to scrambled when combined with hot or boiling liquid. Corn starch added to the egg yolks just thickens the egg yolks and creates a higher chance of scrambling.  Save yourself the headache and add the corn starch to the liquid towards the end of the recipe after the eggs are added, similar to most pudding recipes.

https://www.youtube.com/watch?v=W_2sj1KgKxk

Learn how to make luxuriously creamy and velvet-rich homemade butterscotch pudding. It's totally unforgettable with salted caramel and fresh whipped cream on top!

Get the full recipe: https://sallysbakingaddiction.com/butterscotch-pudding/

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#baking #recipes #butterscotch

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Butterscotch Pudding | Sally's Baking Addiction

 <p>Before we dive into the background on this Vegas Bomb Shot recipe, here are some other bomb shot recipes you&#8217;ll probably enjoy: <a target="_blank" href="https://tipsybartender.com/recipe/the-mk1-grenade-bomb-shot/">the MK-1 Grenade Bomb Shot</a>, <a target="_blank" href="https://tipsybartender.com/recipe/gladiator-bomb-shot/">the Gladiator Bomb Shot</a>, <a target="_blank" href="https://tipsybartender.com/recipe/calgonit-bomb-shots/">the Calgonit Bomb Shot</a>, <a target="_blank" href="https://tipsybartender.com/recipe/shark-attack-shot/">the Shark Attack Shot</a>, <a target="_blank" href="https://tipsybartender.com/recipe/jolly-rancher-skull-crusher-shot/">the Jolly Rancher Skull Crusher Shot</a>, and <a target="_blank" href="https://tipsybartender.com/recipe/vitamin-c-bomb-shot/">the Vitamin C Bomb Shot. </a> Now, the background on <a target="_blank" href="https://tipsybartender.com/recipe/vegas-bomb/">this Vegas Bomb</a> is pretty mysterious — meaning, we have no idea where, when, or who made it. It could be an alternate take on <a target="_blank" href="https://tipsybartender.com/?s=jagermeister&#038;post_type=recipe">the Jägerbomb</a>, but we have no idea if that&#8217;s the case. We will bet that, as <a target="_blank" href="https://goshindig.com/vegas-bomb/">Go Shindig notes</a>, it was first made in Las Vegas. In terms of ingredients, this bad boy mixes up <a target="_blank" href="http://www.yahoo.com">Crown Royal Whiskey</a>, Butterscotch Schnapps, and an energy drink of your choice (yeah, we know it&#8217;s probably Red Bull). Regardless, if you love <a target="_blank" href="https://tipsybartender.com/?s=bomb+shot&#038;post_type=recipe">bomb shot cocktails</a>, you gotta give this bad boy a shot!</p>

Vegas Bomb

(15 milliliters) Crown Royal Whiskey

(15 milliliters) Butterscotch Schnapps

Energy Drink

//tipsybartender.b-cdn.net/vegas-bomb/720.mp4

Back in the mid-ish 1800s, a British confectioner went and visited Italy and apparently was both saddened to find that their sweets were better than what was available in England and inspired to Fix That. Butterscotch is what he came up with. Good show, old man. This recipe makes a relatively soft candy that should be stored in the refrigerator. See the notes for the temperatures to cook it to get everything from a sauce to a much firmer candy.

Authentic Butterscotch Candy

sugar

oz molasses**, (by weight. See Note, not blackstrap)

fine sea salt,

Cut a strip of non-stick foil to the...

Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.

Spray the whole shebang very well with pan...

Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.

In a medium saucepan, melt the butter over...

In a medium saucepan, melt the butter over medium-low heat.

Stir in the sugar, molasses and salt.

When the mixture is good and liquidy, increase...

When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.

Cook the candy to 250F and then pour...

Cook the candy to 250F and then pour into your prepared pan.

Let sit out until barely warm, and then...

Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.

Remove to a cutting board sprayed with pan...

Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.

Store, covered, in the fridge.

Feel like something sweet? You can't go wrong with this pudding, especially if you serve it with good-quality vanilla bean ice-cream.

Butterscotch self-saucing pudding

brown sugar

(190 grams) self-raising flour

butter, melted

(125 milliliters) milk

golden syrup

tbsp cornflour

(375 milliliters) boiling water

Double cream cream,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Silky smooth & buttery, Butterscotch Sauce has a special and specific flavor with notes of molasses, butter, vanilla and salt.

Butterscotch Sauce

(7 oz, 200 g) dark brown sugar

(2 oz, 55 g) unsalted butter

heavy cream

butterscotch schnapps (or other liquor

teasoons real vanilla extract

kosher salt (not table salt,

Melt butter over medium low heat. (see note)....

Melt butter over medium low heat. (see note). Add the brown sugar and stir until the sugar looks like wet sand. Cook on medium low, stirring occasionally, for about 5 minutes. The mixture will begin to liquify.

Whisk in the cream, then whisk in the...

Whisk in the cream, then whisk in the schnapps. BE CAREFUL, the mixture will bubble up and steam when the liquids are added, Keep your face away from the pot.

Cook over low heat for for about 10...

Cook over low heat for for about 10 minutes, whisking occasionally until the butterscotch becomes more viscous, very smooth and silky. Remove the pot from the heat and whisk in the vanilla and salt.

Pour into a heat proof container to cool....

Pour into a heat proof container to cool. I like to use canning jars to store the butterscotch sauce.

Made from just 8 ingredients, these no-bake scotcheroos cereal bars are chewy, crispy, and downright irresistible. Most traditional recipes call for corn syrup, but I use honey instead.

Scotcheroos (Without Corn Syrup)

(330 grams) honey

(100 grams) granulated sugar

(250 grams) creamy peanut butter

(180 grams) crispy rice cereal

(170 grams) semi-sweet chocolate, chopped*

(270 grams) butterscotch morsels

Tablespoon (14 grams) coconut oil or butter

sea salt

Line a 9×13 inch baking pan with parchment paper. No need to grease the parchment. Set aside.

Combine honey and granulated sugar in a medium or large saucepan over medium heat. (Larger size because we&#8217;ll add the crispy rice cereal in the next step.) Stirring occasionally, bring to a gentle simmer. Allow to simmer for 1 minute without stirring. Do not bring to a rapid boil&#8211; that&#8217;s too hot. After 1 minute of simmering, remove from heat.

Stir in the peanut butter and vanilla extract until combined, then stir in the crispy rice cereal until it&#8217;s all completely coated.

Transfer mixture to prepared pan. Using a rubber spatula, gently spread mixture to fit the pan. Very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.

Combine chopped chocolate, butterscotch morsels, and coconut oil in a small saucepan over medium-low heat. Stir constantly until it&#8217;s melted together. Mixture will be thick. Spread evenly over bars. A small offset spatula is helpful for this. Top with a sprinkle of sea salt, if desired.

Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares.

Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Followed this recipe exactly and it was a MAJOR hit! Will definitely be making these again in the future. Thank you so much!

Is there a way to award 10 out of 5 stars!!!??? ⭐️ ⭐️ ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️. Scotcheroos are hands down my hubby’s favorite sweet treat. I have made them often using the standard recipe with corn syrup and they’ve been good – sometimes a little too hard, sometimes a little too dry, but good. I don’t have any qualms about using corn syrup but decided to try this recipe because I thought it was an interesting idea… I have made it no less than 10 times since I discovered it a while ago and will never go back to the “old” “standard” recipe with corn syrup!!! The texture of these scotcheroos is consistently crunchy but not hard – ever. The ONLY downside is that honey is more expensive than corn syrup. . But since they are my hubby’s favorite – totally worth it for me. You’ve GOT TO TRY these fantastic little treats! Thank you, Sally, for solving the issue of inconsistent texture in my scotcheroos with this super reliable recipe! Super good!

These were delicious! Very easy to put together, and great to make for dessert ahead of time. Thanks for another great recipe!

These are so delicious and so easy. Highly recommend. The perfect texture. Perfect taste.

I followed the recipe exactly except that I used natural peanut butter and swapped the butterscotch morsels for homemade butterscotch sauce (just 1.5x this recipe: https://www.justataste.com/easy-homemade-butterscotch-sauce-recipe/). They were a huge hit and everybody has requested the recipe. Had no trouble at all swapping in the homemade butterscotch, and the result was amazing. I use a really fine himalayan salt, so the only tweak I'll make next time is reducing the salt in the butterscotch, bc it was just a tad bit too salty for my taste.  This recipe is a keeper, though! Thanks, Sally!

I didn’t think I would ever make Scotcheroos again. The old recipe had become way too sweet for my tastes now. So I was intrigued when I came across this version. Holy Moly!!! These are sheer perfection. And by all means, add the little bit of sea salt on top! Takes it to a while new level! My husband is now a big fan! Thanks so much for the improvement!!

I consider myself a connoisseur of scotcheroos(LOVE them!) and this recipe was an absolute HOME RUN in my opinion! I'll admit that I was a bit skeptical about using honey at first but I was also intrigued. Man am I glad I gave these a try, the taste and texture is perfection every single time! I'll never go back to using corn syrup. I've made a batch every week since I found this recipe! lol Be warned, these are highly addictive! 
Thank you so much for sharing this recipe, Sally! You're a genius!

These are really good! I didn't have enough honey, so I substituted some honey with light corn syrup, and used butter instead of coconut oil. I love how these aren't rock hard like other scotcheroos I've had before. Thank you, Sally, for another awesome recipe!!!

An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

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