Move over caramel. Butterscotch Sauce is in the hiz-ouse!
(Am I cool enough to say that?)
And it’s damn good.
And you can make it in 5 minutes. Say what now?!
I know, right?! Why have I been buying that stuff from the store that contains neither brown sugar nor butter???
Because let’s get one thing straight….
Traditional butterscotch flavor comes from two things: brown sugar and butter.
The two combine to give you a rich, caramelized sauce with molasses undertones from the brown sugar.
It’s like caramel’s fancier, more exotic cousin.
And it is so good you will want to pour it on everything. I do mean everything!
If you would use caramel, you can substitute this butterscotch sauce.
This recipe is based on one from American Woman’s Cookbook (1939 Edition), but the first time I made it as written in AWC it crystallized. And nobody wants a sandy butterscotch sauce.
So I added a little corn syrup to the sugar while it cooked and finished it off with some heavy cream to keep the smooth, saucy texture even after it cools.
I also added salt because salt enhances flavor and that is why you’re here right? Cool. Me too.
You can omit the corn syrup and it will still work but it’s like cheap insurance against crystallization. Trust me when I tell you that you can have a culinary degree and assiduously dissolve the sugar crystals on the sides of the pot, and still crystallize this sauce. But don’t worry, I’ve fixed that for you, so you can have creamy, smooth butterscotch sauce without a care in the world. 🙂
The sauce will slightly separate in the fridge over time, but it will emulsify again when heated.
Oh butterscotch sauce, where have you been all my life?
The real question and today’s cliffhanger is, “ what delicious creation did I put this sauce on?” Because you know I put it on something (other than my finger). 😉Print
More Caramel Favorites!
Maple Caramel Sauce (made from maple syrup)