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Butterscotch Sauce

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Yields 2-1/2 cups.

  • by from Fine Cooking
    Issue 26

This sauce, which is featured in the Nuts About Butterscotch Tartlets, is also great warm drizzled over grilled pineapple, ice cream, or even apple pie.

  • 4 oz. (8 Tbs.) unsalted butter
  • 2/3 cup firmly packed dark brown sugar
  • 2/3 cup sugar
  • 1 1/2 tsp. salt
  • 2 Tbs. water
  • 3/4 cup light corn syrup
  • 3/4 cup heavy cream
  • 2 tsp. vanilla extract

In a medium, heavy-based saucepan, melt the butter. Stir in the two sugars, the salt, water, and corn syrup. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugars. Let the mixture boil for 5 minutes, stirring often. You’ll see big, slow bubbles as it boils. Remove the sauce from the heat. Carefully whisk in the cream and vanilla (the sauce may sputter). Allow the sauce to cool to warm before serving.

Make Ahead Tips

Refrigerated, this sauce will keep for about two weeks. Reheat it gently, adding a little cream if it’s too thick.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): fat g 4; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 0; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 100; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 0;

Photo: Mark Ferri

This is a really easy, fabulous recipe.

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