Butterscotch Sauce
5m prep 15m cook 20m ready
About 1 ½ cups This old-fashioned favorite is made with virtually the same ingredients as caramel sauce but is cooked in a different way.
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Ingredients
- 1 stick (4 ounces) unsalted butter
- ¼ cup water
- 2 tablespoons light corn syrup
- 1 cup sugar
- ½ cup heavy cream
- 1 teaspoon vanilla, whiskey, or Scotch
- ¼ teaspoon salt
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Step 1.
Cook, stirring, in a medium heavy saucepan over medium heat until the butter is melted and the mixture is combined: 1 stick (4 ounces) unsalted butter; ¼ cup water; 2 tablespoons light corn syrup
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Step 2.
Add and stir until dissolved: 1 cup sugar
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Step 3.
Increase the heat to medium-high and, without stirring, boil the mixture until it begins to color around the edges, 4 to 8 minutes. Continue to cook, stirring until the mixture turns light brown. Remove from the heat and, standing back, pour in: ½ cup heavy cream
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Step 4.
Stir until smooth. If the sauce remains lumpy, stir briefly over low heat. Remove from the heat and stir in: 1 teaspoon vanilla, whiskey, or Scotch; ¼ teaspoon salt
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Step 5.
Serve at once, or let cool, then cover and refrigerate for up to 1 month. Reheat in a double boiler.
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