Total Time
Prep 20 mins
Cook 0 mins

With both butter and Scotch, this sauce is the real thing! It's infinitely better than the kind you buy in a jar, and it takes only about 10 minutes to make. Serve it over ice cream or over grilled pineapple slices or with both together, or as a dessert waffle topping, along with sliced bananas and chopped walnuts. From "Short and Sweet: 150 Sophisticated Desserts in No Time at All" by Melanie Barnard.

Ingredients Nutrition


  1. In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
  2. Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
  3. Remove from heat and stir in whiskey and vanilla.
  4. Allow to cool slightly before serving.
  5. Can be refrigerated up to one week; warm gently before serving.
Most Helpful

4 5

Great simple recipe! I left out the corn syrup and it turns out just fine. The only thing this recipe really needs is salt, so I used salted butter and then added salt to taste.

5 5

No surprise here...another 5 star from Chef Kate. I always love your sauces! Very easy and quick, directions are perfect and it tastes amazing. Didn't have the need for a whole bottle of scotch, so just bought an airline bottle of Glenlevit. Thanks Kate!!

5 5

Butterscotch sauce doesn't come any better than this! If planning to have some left over, it keeps runnier if not cooked all 10 mins. I only cooked mine a minute and it was thick enough allready.