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Butterscotch Sauce

Mark Ferri

Yield: Yields 2-1/2 cups.

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

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 100
  • Carbohydrates (g): 12
  • Fiber (g): 0
  • Protein (g): 0


  • 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.


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Reviews (1 review)

  • jgruman | 09/20/2009

    This is a really easy, fabulous recipe.

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