Scotch Butterscotch Sauce
"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."
photo by Mrs Goodall
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
- In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
- Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
- Remove from heat and stir in whiskey and vanilla.
- Allow to cool slightly before serving.
- Can be refrigerated up to one week; warm gently before serving.
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Reviews
-
Tasty! A must for my after dinner coffee!!! Great instruction. Highly recommend! -
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. -
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!! -
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. -
Really lovely recipe that has a pronounced butterscotch flavour. I used this as a sauce to pour over strawberry-filled crepes (your own recipe, Chef Kate) and it was an awesome combo.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
