The holidays have come to an end, and while I enjoyed the quality time I spent with my loved ones, I’ve been struggling to find uses from the leftover food fare. If you are in my position, you’ve got a fridge full of leftovers, and a smorgasbord of goodies you are counting down to expiration. There are of course plenty of ways to make good use of all those goodies, and my Sous Vide Eggnog was one of those items I didn’t want to go to waste.
One of my favorite ways to use up leftover ingredients is by whipping up batches of sauces and syrups. I had just finished up a batch of ginger and sassafras simple syrups, and found myself staring at the eggnog, trying to think up a concoction to avoid having to dump the liquid deliciousness. The lightbulb finally went off and I decided butterscotch would make for the perfect solution.
This recipe is not only easy, but the final results are delicious! I’m going to be using this smooth buttery sauce in some cocktail recipes and possibly build the ultimate Eggnog Butterscotch Layer Cake (recipes coming soon).
It was also a great use of this gorgeous Mauviel Copper Sugar Pan I was lucky enough to get for christmas. My family is the greatest and this is one of my most loved gifts. It makes for unbelievably even heating when working with sugar. Candy making couldn’t be easier, and the pan is absolutely gorgeous hung for my kitchen’s pot rack. If you are into candy making, caramel or syrup making and/or sugar work- You’ll absolutely love this gorgeous pan. Check it out HERE on Amazon.
- 1½ cups packed dark brown sugar
- ¼ cup water
- 6 Tablespoons unsalted butter, room temperature, cut into tablespoon sized pieces
- ¼ teaspoon of salt
- ¾ cup eggnog
- Bring the brown sugar and water to a boil in a 3-quart saucepan (or copper sugar pan) over medium-high heat.
![Eggnog Butterscotch Sauce Recipe Perfect for using that Holiday Eggnog - add to lattes, cocktails, or drizzle on any dessert!]()
- Cook 5 minutes whisking occasionally.
- Stir in the butter pieces and salt, turn heat to medium and bring to boil. Cook, stirring constantly, 2 minutes.
![Eggnog Butterscotch Sauce Recipe Perfect for using that Holiday Eggnog - add to lattes, cocktails, or drizzle on any dessert!]()
- Remove from heat, stir in eggnog and pour into a bowl to cool.
- Once cooled, pour into jars or bottles, cover or seal, and store in the refrigerator.
- 1½ cups packed dark brown sugar
- ¼ cup water
- 6 Tablespoons unsalted butter, room temperature, cut into tablespoon sized pieces
- ¼ teaspoon of salt
- ¾ cup eggnog
- Bring the brown sugar and water to a boil in a 3-quart saucepan (or copper sugar pan) over medium-high heat.
- Cook 5 minutes whisking occasionally.
- Stir in the butter pieces and salt, turn heat to medium and bring to boil. Cook, stirring constantly, 2 minutes.
- Remove from heat, stir in eggnog and pour into a bowl to cool.
- Once cooled, pour into jars or bottles, cover or seal, and store in the refrigerator.
Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole
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