Best Ginger Butterscotch Sauce Recipes

GINGER BUTTERSCOTCH SAUCE

Ginger Butterscotch Sauce image

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

Ingredients

1 pound dark brown sugar
2 1/2 ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
1 vanilla bean, split lengthwise, pulp scraped
10 tablespoons (5 ounces) unsalted butter, cubed
2 cups heavy cream
3/4 teaspoon salt

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

BUTTERSCOTCH-GINGER ICE CREAM SAUCE FOR TWO

Butterscotch-Ginger Ice Cream Sauce For Two image

This is a wonderful sauce to serve over French Vanilla ice cream. Definitely for ginger lovers only, though; although if you leave out the ground and crystallized ginger, you do have a terrific butterscotch sauce.

Provided by Lennie

Categories Sauces

Time 8m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup packed brown sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
3 tablespoons honey
1/4 cup half-and-half cream
1 tablespoon butter or 1 tablespoon margarine, softened
2 tablespoons finely chopped crystallized ginger

Steps:

In a two-cup glass measuring cup, combine the brown sugar, cornstarch and ground ginger; mix in honey, then stir in cream and butter.
Microwave, uncovered, on High for 2 to 3 minutes or until thickened, stirring every minute.
Stir in crystallized ginger.
Serve warm over ice cream, preferably a french vanilla.
If there are leftovers, keep them refrigerated.

Nutrition Facts : Calories 335, Fat 9.2, SaturatedFat 5.8, Cholesterol 26.5, Sodium 69.2, Carbohydrate 65.5, Fiber 0.1, Sugar 61.2, Protein 1.1

GINGER BUTTERSCOTCH SAUCE

Ginger Butterscotch Sauce image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

1 cup brown sugar
4 tablespoons (1/2 stick) unsalted butter
Pinch of salt
1 cup light corn syrup
2 tablespoons coarsely chopped peeled fresh ginger
1/2 cup heavy cream, gently heated

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.