Warm, sweet and delicious! This butterscotch sauce is so so good. I could probably eat it by the spoonfuls. But I won’t…anymore.
This sauce is actually for another dessert I made, but I thought I would share this first! While the dessert is still a work in progress.
You could use this sauce over ice cream, cakes, cookies etc. You can eat it both warm and cold. If you want it cold, just leave it to cool at room temperature. It will become thicker and sticky. If you want to warm it up again, simply heat it again using a double boiler.
Stay tuned to see what I used this sticky-sweet delicious toffee-butterscotch sauce for!
Butterscotch Sauce – adapted from Joy of Cooking.
- 2/3 cup light corn syrup
- 1 cup packed brown sugar
- 1/4 cup (1/2 stick) butter
- 2/3 cup heavy cream
- Cook, corn syrup butter and sugar, over medium-low heat in a medium heavy saucepan. Stir to dissolve sugar.
- Increase heat to medium-high and without stirring, boil until thick as corn syrup, about 3 minutes.
- Let cool slightly then add the cream.
- Stir with spoon until thickens and cream is mixed in fully.
- Serve warm or cold.
Once you remove it from the heat, place it on a hot plate to cool slightly. It will still be bubbling quite a bit.
Wait a minute or so for it to cool down…
Now when it looks like this, slightly less bubbly and smooth you can add the cream..
Stir in the entire amount at once
It will begin to look smooth. Keep stirring it until the cream dissapears and mixes completely with the sugar.
Now you can either serve it warm, or cool it down. These little mason jars are a great little jar to keep it in.
Mmmm…. so tempting… Enjoy!