Return to Content

Butterscotch Sauce

Butterscotch Sauce
0 votes, 0.00 avg. rating (0% score)
by

Total Time: 15

Yield: 3 cups

Technically, butterscotch is a hard candy, a somewhat less-cooked form of toffee that dates back to the early 19th century. Over time, the term has come to describe sauces, ice creams, and puddings that feature brown sugar and butter as the primary flavors.


Ingredients:

  • 3/4 cup firmly packed light brown sugar
  • 1 cup corn syrup
  • 1/4 cup salted butter
  • 1 cup light cream
  • 1/4 teaspoon table salt

Instructions:

In a 2- to 3-quart saucepan over medium-high heat, bring the brown sugar, corn syrup, and butter to a simmer, stirring continuously. Simmer for about 5 minutes, then add the cream and salt and bring back to a simmer. Cook 3 more minutes, stirring all the while. Serve hot or cold.


Updated Monday, November 5th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111