Total Time
Prep 10 mins
Cook 5 mins

Use as a topping over ice cream, or drizzled over pound cake and fruit.


  1. In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
  2. Can be kept for up to 3 weeks in the refrigerator.
  3. Serve warm or at room temperature.
Most Helpful

5 5

Very rich and thick butterscotch sauce! If you are a butterscotch lover, this is a must-try! I served warm over vanilla ice cream and it was delicious! Thanks again, Evelyn!

5 5

This recipe made a nice rich sauce. Very nice, Evelyn, thank you! :)