A rich, chewy butterscotch frosting or filling that’s packed with coconut and nuts, similar to the topping for a German chocolate cake.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Cup | Sugar |
| 1 Tablespoon | Cornstarch |
| ½ Cup | Evaporated Milk |
| ⅓ Cup | Water |
| ½ Cup | Butterscotch Morsels |
| 1 | Beaten Egg Yolk |
| 2 Tablespoons | Butter |
| 1 Cup | Coconut |
| 1 Cup | Nuts, chopped |
Instructions (Clarified Method)
- In a saucepan, whisk together the sugar and cornstarch. Gradually whisk in the evaporated milk and water until smooth.
- Stir in the butterscotch morsels.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Slowly stir a small amount of the hot mixture into the beaten egg yolk, then pour the yolk mixture back into the saucepan, stirring well. Cook for 1-2 more minutes.
- Remove from the heat. Immediately stir in the butter, coconut, and nuts.
- Let the filling cool completely before using.
Note
This makes a fantastic frosting for a simple sheet cake or a rich filling between cake layers.
