| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | about 1 3/4 cups |
Ingredients
- 1 1/4 cups packed light brown sugar
- 2/3 cup light corn syrup
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
- Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
- To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
Nutrition Facts
| Serving Size | 1 of 3.5 servings |
| Calories | 840 |
| Total Fat | 38 g |
| Saturated Fat | 24 g |
| Carbohydrates | 129 g |
| Dietary Fiber | 0 g |
| Sugar | 128 g |
| Protein | 2 g |
| Cholesterol | 128 mg |
| Sodium | 90 mg |
Reviews
Greekchic…this is definitely a butterscotch sauce. A caramel sauce calls for regular granted sugar and is made in much the same way as this sauce. It’s the brown sugar that makes this a butterscotch sauce.
I believe this is actually a caramel sauce recipe, not a butterscotch sauce recipe. It is good for what it is, but it is not butterscotch (should not have cream in it).
Beyond delish!
I made this to serve over bread pudding and it was FABULOUS! Of course there was a lot left over and the older it got the more it tasted like butterscotch. Used the rest over ice cream. I will never use store bought butterscotch sauce again!!!
The sauce tasted good, but this recipe makes it much more difficult than it needs to be. Great butterscotch doesn’t need to take two hours– which this one did. Also, the consistency was less smooth than it was supposed to be, and seemed more fatty than smooth.
The recipe directions/ techniques weren’t the best– it gave no time estimate for “soft ball” stage, and since most of the dairy was added in the beginning, it took a long time to thicken.
If you want an easy and quick recipe, check out “How to make butterscotch” on simply recipes dot com. It comes complete with illustrations and time estimates, is much quicker, has much better texture, and has fewer ingredients.
Good luck!
Nicole–were you looking for a butterscotch candy recipe? This is a sauce recipe –to use over -ice cream or deserts—I’ve never heard of a butterscotch sauce being chewy–the recipe title said butterscotch sauce. Look for Butterscotch candy recipes -you’ll do better–on-the other hand–this was an excellent and easy to do recipe–great on a good vanilla ice cream–thanks
I was looking for a thick, chewy butterscotch recipe. This one has great flavor but is definitely not what I wanted. I tasted it before adding the cream and vanilla at the end, however, and I think if you stopped after that, or maybe cut the cream down to about a tablespoon, it would be perfect. Also, I think the vanilla was too much. 1 tsp. would have been fine, 2 was a little overboard.
If you like your butterscotch thinner and less buttery this is an excellent recipe, if you don’t it is probably still an excellent recipe, just don’t add all the cream at the end.