Now that it’s been over a two weeks since i’ve tempted you with the sticky toffee butterscotch sauce, it’s time for the rest of the recipe!

This has become a definite favorite of mine since I tried it for the first time last year! I didn’t really know what it was, but after trying it at a restaurant a couple time I just had to try it!

It’s the perfect holiday cake to serve this year. It’s warm, gooey-sticky sweet and tastes even better with whipped cream. I made it for Christmas last year and I’m debating on whether or not making it again this year. I made it last week for a family dinner we went to, but this time instead of using a regular cake pan I used a bundt pan and I added a little spice to it! Otherwise, it doesn’t call for any spices and it was just missing that hint of flavor.

If you’ve never eaten sticky toffee pudding, or have been meaning to bake it, do it now. Now! It is so so so so good. I serve it warm with whipped cream on top. Mmm… I wish it were last week all over again!

I’ve also finally found a place to live in Victoria while I’m at school, and lucky me! I even basically get my own little kitchen on the bottom of the house, as most of the roommates don’t use it. I’m just happy I can bring over my baking dishes!! (more…)

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!

Recipe

Butterscotch Sauce – adapted from Joy of Cooking.

Ingredients:

• 2/3 cup light corn syrup
• 1 cup packed brown sugar
• 1/4 cup (1/2 stick) butter
• 2/3 cup heavy cream

Directions:

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..

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!