Browsing Tag


Sauces & Toppings

Butterscotch Sauce

November 22, 2009



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


  1. Cook, corn syrup butter and sugar, over medium-low heat in a medium heavy saucepan. Stir to dissolve sugar.
  2. Increase heat to medium-high and without stirring, boil until thick as corn syrup, about 3 minutes.
  3. Let cool slightly then add the cream.
  4. Stir with spoon until thickens and cream is mixed in fully.
  5. 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…


..still waiting..DSCN1732

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!


Sticky Toffee Pudding

November 16, 2008

This dessert is all the craze right now! I’ve seen it popping up on numerous dessert menus at restaurants like Moxies and now White Spot! It’s a British dessert, and it’s not actually pudding. Pudding literally just  means dessert. So this sticky toffee dessert is exactly what it sounds like! I’ve been wanting to make this one for a while now, and since I’m having a dinner tonight with my cousins I thought it would be a great time to try it out! I looked for an appealing recipe, but a lot of them called for making them in ramekins, which I didn’t really want to do. So I got this recipe from the Joy Of Cooking 75th Anniversary edition cookbook. This would make a great holiday cake for Christmas or Thanksgiving! Its warm and comforting, and best of all it has butterscotch toffee sauce!

Sticky Toffee Pudding

8 servings

Preheat oven to 350 degrees. Butter and flour eight 6-ounce ramekins or a 9×2 inch square baking pan. (I used a fluted cake pan)

Combine in a small saucepan:

  • 1 1/2 cups pitted dates, coarsely chopped
  • 1 1/2 cups water

Bring to a boil, then reduce the heat and simmer, uncovered for 5 minutes.
Remove from heat and stir in:

  • 1 1/4 tsp. baking soda   ( i know this isn’t the greatest picture, but it just shows you how the mixture will puff up once you add the baking soda, it will be really airy and spongy.

Set aside. Whisk together in a small bowl:

  • 2 cups all-purpose flour
  • 1/4 tsp baking powder

Beat in large bowl on high speed until lightened in color and fluffy:

  • 1 1/4 cups packed light brown sugar
  • 6 tablespoons  ( 3/4 stick) butter, unsalted, softened

Beat in one at a time:

  • 3 large eggs

Beat in:

  • 1 1/2 tsp. Vanilla

Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture, until just combined. Pour into the prepared dish(es).

If using ramekins, put them on a baking sheet. Bake until the pudding is a deep golden brown and a skewer inserted in comes out moist but clean, 20-25 minutes. About 35 minutes for a single larger dish. Cool on a rack for 10 minutes. Run a knife around the edge of the dish(es), then turn out the pudding and invert onto the rack, right side up, to cool slightly. Serve warm, each serving covered generously with warm Butterscotch Sauce.

 Warm Butterscotch Sauce:

Cook, stirring over medium-low heat in a medium heavy saucepan:

  • 2/3 cup light corn syrup
  • 1 cup packed brown sugar
  • 1/4 cup butter ( 1/2 stick)
  • 1/8 tsp. salt

Stir to dissolve sugar. Increase heat to medium-high and without sitrring, boil until as thick as corn syrup. about 3 minutes. Let cool slightly. Add:

  • 2/3 cup heavy cream

Allow sauce to thicken on the countertop at room temperature for a while before serving. It makes it nice and gooey and delicious!!


I made this earlier in the day, and made the sauce earlier as well. The sauce needs to sit a while at room temperature to thicken up, i scooped a little on the cake at first and poked holes into it so it seeped in. I waited til the sauce was a little thicker to really pour it over the cake. I kept about 1/2 of it to pour over the individual pieces, with whipped cream. I suggest microwaving the cake slices and then putting a dollop of whipped cream and then drizzling even more butterscotch sauce! This was incredibly delicious!