Old Fashioned Butterscotch Sauce Recipe

Easy Homemade Butterscotch Sauce Just a Taste

WEBFeb 10, 2019 · Instructions. Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat. Add the brown sugar, salt …

Rating: 4.8/5(246)
1. Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
2. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
3. Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)
4. The butterscotch thickens significantly as it cools, so it's important to not over-boil it or you'll end up with chewy butterscotch caramels rather than a pourable sauce.

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The Best Butterscotch Sauce Recipe easy to make …

WEBMar 28, 2019 · Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt. Bring to a slow …

1. Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavour of your sauce. I've used a light brown sugar in this instance because I was serving it with a molasses pudding and didn't want to overpower the flavour of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.
2. Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.
3. Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.
4. Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.

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Ridiculously Easy Butterscotch Sauce The Café Sucre …

WEBNov 18, 2020 · Rewarm gently before serving in a saucepan over low heat or in the microwave for 20-30 seconds. Do not bring to a boil when …

1. In a medium-size sauce pan, melt the butter over medium heat. Add the brown sugar and lemon juice and stir to combine. The mixture will look like wet sand.
2. Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth rather than grainy. (At first the butter and brown sugar may seem to be separated but it will come together as it cooks.)
3. Stand back a little (as the mixture will sputter a bit) and add the heavy cream. Stir to combine then return to a low steady boil. Cook for another 4 minutes, stirring frequently. Add the vanilla, Scotch (if using) and sea salt. Sir to combine.
4. Transfer to glass jars and allow to cool completely. The sauce will thicken as it cools. Store in the refrigerator when not in use. The sauce will keep well for 2-3 weeks in the refrigerator.

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