Scotch Butterscotch Sauce

Chef Kate's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 cup light brown sugar, packed
• 1/3 cup heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons dark corn syrup
• 2 tablespoons Scotch whisky
• 1 teaspoon vanilla

Directions:

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.

Reviews

[Ames Shaps]

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.

[Mrs Goodall]

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!!

[rosslare]

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.