Butterscotch Sauce
"Use as a topping over ice cream, or drizzled over pound cake and fruit."
photo by Sharon123
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 1/3 cups
ingredients
- 1 cup firmly packed light brown sugar
- 1⁄4 cup light corn syrup
- 1⁄4 cup butter
- 1⁄2 cup heavy cream
- 1 1⁄2 teaspoons vanilla
- 1⁄4 teaspoon fresh lemon juice
- 1 pinch salt
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
-
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! -
This recipe made a nice rich sauce. Very nice, Evelyn, thank you! :)
RECIPE SUBMITTED BY
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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.
