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Butterscotch Filling

Butterscotch Filling

This recipe goes with Irish Cream Cake

Southern Living JANUARY 2003

  • Yield: Makes 2 cups

Ingredients

  • 1/2 cup firmly packed DOMINO Brown Sugar
  • 2 tablespoons butter
  • 1 cup milk, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped pecans, toasted
  • 1/2 teaspoon vanilla extract

Preparation

Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.

Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.

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Butterscotch Filling recipe

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