Butterscotch Sauce II

This is a great recipe exactly as is. Sometimes I will add sea salt at the very end, otherwise I make it as written. It’s quick, easy, and delicious.

Good. I changed the recipe a bit. I added some cornflour to thicken it. I used glucose syrup because we didn’t have corn syrup. I added some more butter too.

It’s a great baseline recipe, which is perfect for me because I like to take a recipe and tweak it to make it my own. I thought it was super sweet as is – I used half and half instead of milk and added about 1/2 cup instead of 1/4; which made it thinner, but brought it to a boil and let it simmer for awhile to thicken. Thanks for sharing!!

Way tof sugary.

Yum, with alterations after reading reviews. I used 1/4 cup butter, 1/2 tsp vanilla and instead of milk, 1/4 cup of whipping cream. I followed the rest of the directions and cooked without boiling. No problems thickening as it cooled.

Use half and half instead of milk and just a pinch of salt really made it!

I wanted a small batch of sauce to drizzle on butter crunch ice cream. I used 1/4 cup brown sugar, 1 1/2 tblsp butter and instead of milk with corn syrup I added 2 large heaping tblsp of ice cream. Melted on medium heat until bubbling. It is thick, creamy and buttery.

I tried it right away with a spoon and it was delicious! I can’t wait to use it in my coffee tomorrow morning 🙂 Very fast and easy.

Simple and easy, but this is not butterscotch. It tastes ok for what it is, but no thanks…

So easy and made with ingredients on hand. I used 3 tablespoons butter and 2 tablespoons margarine. I substituted white sugar for corn syrup, only 2 tablespoons of milk, and added 1/2 teaspoon salt. Be sure to cook long enough without boiling to fully melt all sugar. Nice consistency and flavor.

Not as buttery tasting as I was looking for, the flavor got lost on vanilla icecream. Even tried adding another tb. butter. Update: Adding a touch of butter flavoring helps with this recipe. I used a combo of brown sugar, white sugar and syrup to make a better color and then followed the recipe as usual. Adding a drop or two of yellow food coloring makes it prettier if you do this. But that’s up to you. Remember brown sugar muddles the color but adds richer flavor. However, just adding the butter flavoring helped the most.

Really easy and made it with cream instead of milk. I do prefer caramel sauce since it was more buttery.

It was ok. I’ve had much richer version before

This is very good. I started putting my ingredients together and realized I didn’t have any light corn syrup so I substituted the only thing I had on hand with the same consitancy – maple syrup. I knew that would alter the flavor slightly so I added a tablespoon of Butterschots to counteract plus a 1/2 teaspoon of vanilla. Delicious! I’m going to get some corn syrup and try again. One thing to note though…for those who came out with a thin sauce, you didn’t cook it long enough. Even though the recipe says to heat until the butter is melted, if you simmer it for 15 or 20 minutes (no boiling) and stir constantly, this turns into a rich sauce that thickens as it cools.

Awesome! However, I did add 1/2 tsp. vanilla and also 1/2 C. chopped pecans. Ladled this delightful confection into quilted jars and decorated to give as gifts.

Rich and delicious!

Very simple to do, but tastes more like a thin caramel sauce to me than butterscotch. Still, it is very tasty. I followed the directions precisely, tasted it, and then at the end added a pinch of salt and a splash of vanilla. Used for a drizzle over pound cake. Will make again. Thank you!

YUM. I added a splash of vanilla and it tastes like a cross between caramel and butterscotch. It’s very thin when it cooks, but thickens up to a nice consistency when it cools.

Very sweet as is, but tasty. I was making this for over bread pudding so I added an additional 2-3T butter, and2T half and half. YUMMY!

too runny. Not much more than a brown sugar flavor. I will keep looking for another sauce

This is very good and VERY sweet. I used margarine instead of butter and added an extra tablespoon. I kept it over the heat for a while after the butter melted until the sugar wasn’t grainy anymore, but I was careful not to let it boil. I tried it over ice cream and popcorn and enjoyed it both ways. I saw a review saying that this was a very thin sauce. For me, it was thin when it was hot but it thickened up quite a bit when it cooled. On ice cream, it behaved more like hot fudge than a syrup. I think this will be more popular with kids than adults because it’s so very sweet.