Butterscotch Sauce

Move over caramel. Butterscotch Sauce is in the hiz-ouse!

(Am I cool enough to say that?)
This Butterscotch Sauce is easy and fast! it comes together in 5 minutes and tastes so much better than caramel!

And it’s damn good.

And you can make it in 5 minutes. Say what now?!

This Butterscotch Sauce is easy and fast! it comes together in 5 minutes and tastes so much better than caramel!

I know, right?! Why have I been buying that stuff from the store that contains neither brown sugar nor butter???

Because let’s get one thing straight….

This Butterscotch Sauce is easy and fast! it comes together in 5 minutes and tastes so much better than caramel!

Traditional butterscotch flavor comes from two things: brown sugar and butter.

The two combine to give you a rich, caramelized sauce with molasses undertones from the brown sugar.

This Butterscotch Sauce is easy and fast! it comes together in 5 minutes and tastes so much better than caramel!

It’s like caramel’s fancier, more exotic cousin.

And it is so good you will want to pour it on everything. I do mean everything!

If you would use caramel, you can substitute this butterscotch sauce.

This Butterscotch Sauce is easy and fast! it comes together in 5 minutes and tastes so much better than caramel!

This recipe is based on one from American Woman’s Cookbook (1939 Edition), but the first time I made it as written in AWC it crystallized. And nobody wants a sandy butterscotch sauce.

So I added a little corn syrup to the sugar while it cooked and finished it off with some heavy cream to keep the smooth, saucy texture even after it cools.

I also added salt because salt enhances flavor and that is why you’re here right? Cool. Me too.

This Butterscotch Sauce is easy and fast! it comes together in 5 minutes and tastes so much better than caramel!

You can omit the corn syrup and it will still work but it’s like cheap insurance against crystallization. Trust me when I tell you that you can have a culinary degree and assiduously dissolve the sugar crystals on the sides of the pot, and still crystallize this sauce. But don’t worry, I’ve fixed that for you, so you can have creamy, smooth butterscotch sauce without a care in the world. :-)

The sauce will slightly separate in the fridge over time, but it will emulsify again when heated.

 

Oh butterscotch sauce, where have you been all my life?

 

The real question and today’s cliffhanger is, “ what delicious creation did I put this sauce on?” Because you know I put it on something (other than my finger). ;)

 

Butterscotch Sauce

Cook Time: 5 minutes

Yield: 1 cup

Butterscotch Sauce

This Butterscotch Sauce is more delicious and easier than caramel. You can make it just in 5 minutes! Rich and creamy with a hint of molasses! Pour it on anything!

Ingredients

  • 1 ½ cups light brown sugar
  • ¼ cup cold water
  • 1 tablespoon corn syrup
  • ¼ cup butter, cut in small cubes and room temperature
  • ¼ cup heavy cream, room temperature
  • ¼ teaspoon sea salt (fine)

Instructions

  1. Stir together sugar, water and corn syrup and cook until 234°F (soft ball stage) in a large sauce pan.
  2. Add the butter; stir to incorporate.
  3. Add the heavy cream and salt; stirring until incorporated and salt has dissolved.
  4. Continue to cook until thickened, 1-2 minutes more, if desired.

Notes:

Adapted from the American Woman's Cook Book (1939 edition).

http://americanheritagecooking.com/2015/11/butterscotch-sauce/

 More Caramel Favorites!

The BEST Salted Caramel Sauce

The BEST Homemade Salted Caramel SauceMaple Caramel Sauce (made from maple syrup)

Salted-Maple-Caramel-Sauce-FG-1409171869

 

Salted Caramel Chocolate Chip Blondies 

Caramel Chocolate Chip BlondiesSalted Caramel Butter Bars

Salted Caramel Butter Bars Caramel Snickers Stuffed Chocolate Chip Cookies 

Caramel Stuffed Brown Butter Snickers Chocolate Chip CookiesDouble Salted Caramel Cupcakes

These Double Salted Caramel Cupcakes have a moist vanilla cake, salted caramel filling and a delicious caramel buttercream!

 


Comments

    • Lindsey says

      Hooray!!! Maybe Dad will eat it on plain vanilla ice cream instead of chocolate sauce…ha. just kidding. he would never. :-)

  1. says

    You are indeed cool enough to say hiz-ouse, however I hate to inform you that it went out of style in the early 90’s. But that’s what I’m here for…to keep it real for ya, Lindsey. I’m also here to eat all of your butterscotch sauce and then pretend I don’t know what you’re talking about, yo.
    David @ Spiced recently posted…Pumpkin Spice Chai LatteMy Profile

  2. says

    Haha holla for butterscotch! I can honestly say I am a sucker for both caramel and it’s more exotic cousin! It looks perfect and yes, I want to eat it by the spoonful! I also can’t wait to see what you use it on :)

  3. Kathryn Mader says

    Hey, what level heat do you use? Do you bring it to a boil or just stick around on lower heat until it gets hot enough? I’m trying to make it right now! Thanks!

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