I am so glad to welcome Kimberly from Five Little Chefs to Blue Skies Ahead today!! She is a fantastic mommy that is creating some precious memories with her "little chefs" in the kitchen :)
Hello! I'm Kimberly from Five Little Chefs. I want to thank Tonii for inviting me to Guest Post here today! We are SUPER excited about this opportunity! My kids or "Little Chefs" as I call them LOVE to help me in the kitchen and LOVE to watch cooking shows. We are enjoying the memories we are making together.
Today we will be sharing a Butterscotch Sauce. We love to have ice cream night with just our family, or with some additional family and friends. The best part of ice cream parties are the choices! This Butterscotch Sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. My Little Chefs are always curious to know how different bottled foods are made. This was a great chance to show them!
We started out by measuring the sugar, whipping cream, corn syrup, vinegar, salt. Then we unwrapped one stick of butter. For some reason unwrapping that butter is the messiest job! My Little Chefs are good at remembering to spray the measuring cup before pouring in the corn syrup so it slides out easily.
My Little Chefs couldn't stop stirring even though the recipe said stir frequently! After coming to a boil reduce the heat to low and simmer for 5 minutes. Take the pan off the heat and add the vanilla. This recipe is quick enough to hold the attention of even the smallest Little Chefs.
As the sauce cools it thickens. See how it sticks to the spoon and slowly drips off, yum! Use this sauce in other recipes such as Butterscotch Brownies. Swirl a little of this sauce in your mix for something different.
Butterscotch SauceGood Housekeeping
4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter or margarine (1 stick)
4 teaspoons distilled white vinegar
1/2 teaspoon salt
4 teaspoons vanilla extract
1. In a 5-quart Dutch oven (do not use smaller pot because mixture bubbles up during cooking), combine brown sugar, heavy cream, corn syrup, butter, vinegar, and salt; heat to boiling over high heat, stirring occasionally. Reduce heat; simmer, uncovered, stirring frequently, 5 minutes.
2. Remove Dutch oven from heat; stir in vanilla. Sauce will have thin consistency when hot but will thicken when chilled. Cool sauce completely. Transfer to jars with tight-fitting lids. Store in refrigerator up to 2 weeks. Reheat to serve warm over ice cream.
Thanks for letting me visit here today. I'd invite you all to stop by Five Little Chefs to see more of our recipes and to enter our giveaway - an 8x10 canvas from Printcopia. Enter here to win!
Holy Moly....that looks amazing! Thank you so much for being here Kimberly, I love your blog and all the delicious new recipes I am finding there ;)
If YOU would like to guest post at Blue Skies Ahead...let me know!! Email me at firstname.lastname@example.org. Thanks for stopping by and have a great day!!