I think butterscotch sauce has become very under rated in recent years; a very close cousin to caramel sauce, the flavor is incredible. Mediocre commercial products, filled with additives are absolutely incomparable to the real thing. Both of these sauces take just minutes to make, and cost less than any jarred variety. I did a guesstimate on the pricing – it varies.
Use over ice-cream or drizzle on or under your favorite desserts, or make a home-made malt or shake…butterscotch keeps for weeks in the fridge – but I guarantee it won’t last that long! (Also a great way to use up a little cream.)
Rich Butterscotch Sauce (adapted from Fannie Farmer) – Easy, minutes to make, a little less traditional.
- 1 cup light brown sugar (okay to use dark brown sugar)
- 1/4 lb butter (NOT margarine)
- 1/2 cup heavy cream (NOT milk)
- 1/4 Vanilla, or your favorite extract or appropriate alcohol
In a small, heavy saucepan combine all the ingredients except for the extract, if using.
Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce DOES NOT burn. If necessary, reduce heat to avoid burning.
Remove pan from heat, add the optional pure extract if using, and whisk well. Serve warm.
I like to keep in a glass canning jar. Stores for weeks in the refrigerator.
Yield: 2 Cups
Butterscotch Sauce (from Joy of Cooking) – This is one of my favorites, and I think a little more traditional. It takes a little more care in the cooking process than the recipe above.
- 1/2 c. salted butter (1 stick)
- 1/4 c. water
- 2 tbsp. light corn syrup
- 1 c. sugar
- 1/2 c. heavy cream
- 1 tsp. vanilla, or your favorite extract or appropriate alcohol.
Combine butter, water, and corn syrup in a medium saucepan over medium-low heat. Stir occasionally until the butter is melted and the mixture is combined. Add sugar, stir until dissolved.
Increase the heat to medium-high and let the mixture boil (without disturbing) until the mixture begins to turn light brown. This will take somewhere between 4-8 minutes. (If you see sugar crystals forming above the mixture on the sides of the pan, take a wet pastry brush and press to the side of the pan, melting them into the liquid mixture.)
Remove from heat. Carefully and slowly (stand back a bit) pour in the heavy cream and stir until smooth. If the mixture seems lumpy, just return to low heat while stirring. This might be a good time to switch to a whisk.
Add vanilla, and whisk again. If serving hot, serve. If not, let cool till warm and pour into a well sealed container. Refrigerate until ready to use – I like to keep in a glass canning jar – keeps for weeks in the refrigerator. Yield, about 2 cups.
Either recipe will reheat in the microwave.
Try either of these Buttersotch recipes – you’ll be amazed.