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- To make butterscotch sauce with evaporated milk, you can follow these directions12345:
- Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5. Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute1.
- In a heavy saucepan, combine sugar, milk, margarine and corn syrup. Over medium heat, stirring often, bring to a simmer. Immediately remove from heat. (Sauce can be covered and refrigerated for up to one week)2.
- Heat the evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add butterscotch morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving3.
- Add all the butterscotch sauce ingredients to a deep medium-sized saucepan and place over medium-high heat. Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute; remove from heat and let stand for 5 minutes. In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce5.
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.directions Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5. Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.www.food.com/recipe/brandy-butterscotch-sauce-3…125 ml semi skim evaporated milk 15 g margarine or 15 g butter 30 ml light corn syrup or 30 ml golden syrup directions In a heavy saucepan, combine sugar, milk, margarine and corn syrup. Over medium heat, stirring often, bring to a simmer. Immediately remove from heat. (Sauce can be covered and refrigerated for up to one week).www.food.com/recipe/butterscotch-sauce-285315Heat the evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add butterscotch morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.www.food.com/recipe/super-simple-butterscotch-sa…All you need is… 1 cup muscovado sugar (or any other dark sugar like demerara or caramel sugar) 1 cup evaporated milk pinch of salt drop or two of vanilla extract ¼ cup cold butter, cut into cubes Add all the butterscotch sauce ingredients to a deep medium-sized saucepan and place over medium-high heat.www.melkkos-merlot.co.za/butterscotch-sauce-bro…Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute; remove from heat and let stand for 5 minutes. In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce.www.food.com/recipe/old-fashioned-butterscotch-s… - People also ask
Old-Fashioned Butterscotch Sauce Recipe - Food.com
WEBApr 25, 2020 · In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce. Pour into jars, cover, and refrigerate.
- 5/5(4)
- Total Time: 15 mins
- Category: Sauces
- Calories: 1059 per serving
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WEBJul 21, 2021 · Fast. Make it in ten minutes. Versatile dessert. So many options! Use it as a dip, spread, or topping. Perfect gift. Place it in some pretty containers and wrap a bow on top. It makes the perfect holiday gift. Lasts for 2-3 weeks in the fridge. Ingredients You Will Need: Butter. You can use salted or unsalted butter in this recipe.
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