Butterscotch Dip
From keni 13 years ago
- 30min+ to make
- Serves 6
A homemade butterscotch sauce is the star of this smooth dip which can be served room temperature or heated in a fondue pot. It's great with fruits and cakes.
Ingredients
- 6T butter shopping list
- 1 1/4 cups packed brown sugar shopping list
- 3/4-1 cup heavy cream shopping list
- 1T fresh lemon juice shopping list
- 2t vanilla extract shopping list
- dash of salt(omit if using salted butter) shopping list
- 8oz mascarpone or cream cheese, softened. shopping list
How to make it
- Melt butter in small, heavy saucepan over medium heat.
- Add sugar and immediately stir to coat all grains with butter. See Photo
- Let simmer over the low heat, stirring occasionally, until mixture loses it's grainy texture, and becomes more like a thick liquid See Photo. This should only take about 5 minutes.
- Add cream(more for a thinner sauce, less for thicker, to taste) and carefully whisk through.
- Continue to simmer for about 10 minutes or so, whisking often.
- Turn off heat and cool slightly.
- Whisk in lemon juice and vanilla and combine well.
- Set aside to cool to about room temperature or so. A lil warm is okay. See Photo
- If using mascarpone, you will want your butterscotch cooled and you'll want to fold it in by hand and serve immediately.
- If you use cream cheese, you can do it a bit warmer, and use an electric mixer. Mix well and transfer to serving dish or fondue pot.
- Serve with various fruits, cakes or cookies to dip!
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