Butterscotch Sauce

"Use as a topping over ice cream, or drizzled over pound cake and fruit."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
15mins
Ingredients:
7
Yields:
1 1/3 cups
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ingredients

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directions

  • 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.
  • Can be kept for up to 3 weeks in the refrigerator.
  • Serve warm or at room temperature.

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Reviews

  1. 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!
     
  2. This recipe made a nice rich sauce. Very nice, Evelyn, thank you! :)
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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