Wednesday, September 12, 2012

Butterscotch Sauce

This rich, butterscotch sauce is sweet and buttery. Once you try this easy recipe you won't go back to purchasing butterscotch topping in a jar. Serve on brownies or with ice cream or with both. DH and I like to put the sauce directly on a brownie in a simple-syrup fashion.

Butterscotch Sauce Recipe by David Lebovitz

Makes: 1 cup sauce

Prep Time: negligible

Cook Time: 10 minutes


  • 4 tablespoons (55 g) salted butter
  • 1 cup (180 g) packed light brown sugar
  • 1/4 cup (60 ml), plus 6 tablespoons (90 ml) heavy cream
  • 1/2 teaspoon pure vanilla extract


  1. In a wide saucepan or skillet over medium heat, melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth.
  2. Increase the heat to medium-high. When the mixture starts bubbling, stop stirring. Let the mixture cook at a bubbling simmer for three minutes. Tweak the heat every now and then to keep the bubbling consistent.
  3. Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool, then stir in the vanilla extract.
  4. Serve warm.
  5. Store in sealed container in the fridge for up to two weeks. Reheat the sauce over low heat.
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