Butterscotch Sauce

Butterscotch Sauce
Paul Sirisalee
A great topping for ice cream and cakes, this rich, creamy butterscotch sauce keeps for up to 1 month in the refrigerator.

Get the recipe.
Makes 6 1/2-cup gifts
preparation
15
minutes
cooking
120
minutes

Ingredients

1
cup
unsalted butter
2
cups
packed light brown sugar
2
cups
heavy cream
2
teaspoons
pure vanilla extract
kosher salt

Directions

  1. Melt the butter in a large saucepan over medium-high heat. Add the sugar and cook, stirring frequently, until smooth, 2 to 3 minutes.
  2. Add the heavy cream. Simmer, stirring occasionally, until thickened, 10 to 12 minutes. Stir in the vanilla extract and ½ teaspoon salt; let cool. Refrigerate for up to 1 month.

 

Dawn Perry
December 2012

Nutritional Information

  • Per Serving
  • Calories 206
  • Fat 15 g
  • Sat Fat 9 g
  • Cholesterol 47 mg
  • Sodium 65 mg
  • Protein 0 g
  • Carbohydrate 19 g
  • Sugar 18 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 31 mg
What does this mean? See Nutrition 101.