Best 2 Ginger Butterscotch Sauce Recipes
Indulge in a symphony of flavors with our irresistible ginger butterscotch sauce, a culinary masterpiece that elevates any dessert or savory dish to new heights. This delectable sauce, crafted with the finest ingredients, tantalizes the taste buds with a harmonious blend of sweet, buttery, and spicy notes.
In this comprehensive guide, we present two enticing recipes for ginger butterscotch sauce: a classic version and a salted version. The classic recipe captures the essence of traditional butterscotch, enriched with the warmth of ginger, while the salted version adds a delightful touch of savory complexity. Both sauces are incredibly versatile and can be used to enhance a wide range of culinary creations.
GINGER BUTTERSCOTCH SAUCE
This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.
Provided by Melissa Clark
Categories quick, sauces and gravies, dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
- Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 67 grams, Fat 42 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 26 grams, Sodium 297 milligrams, Sugar 65 grams, TransFat 1 gram
GINGER BUTTERSCOTCH SAUCE
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a heavy-bottomed saucepan over medium heat, cook together sugar, butter, salt, and corn syrup, stirring occasionally, until mixture is a light caramel color. Remove from heat and swirl in the ginger.
- Cool for a few minutes, then stir in the cream a little at a time. (Be careful: the cream may spatter.) Let cool. Strain out ginger before serving.
Tips:
- Use fresh ginger for the best flavor. Peel and mince it finely.
- If you don't have brown sugar, you can make your own by combining 1 cup granulated sugar with 1 tablespoon molasses.
- Be careful not to overcook the sauce. It should be thick and bubbly, but not too thick or dark.
- Serve the sauce warm over ice cream, pancakes, waffles, or anything else you like!
Conclusion:
This ginger butterscotch sauce is a delicious and versatile topping that can be used on a variety of desserts. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a special treat, give this sauce a try!
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