Butterscotch Sauce for cake and ice cream

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Total Time
5 mins
10 mins

A really rich sauce

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  1. In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved.
  2. Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.
  3. Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.
  4. Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).
  5. Cool sauce to room temperature (sauce will thicken as it cools).
  6. Refrigerate covered for up to 3 weeks.
  7. Serve sauce warm or at room temperature.
  8. Makes about 1 1/2 cups.