Posts Tagged ‘hot butterscotch sauce’

How to Make a Perfect Scotch Butterscotch Sauce

Wednesday, December 24th, 2008

This is another hard sauce that is delightful served over your Christmas or New Year’s pudding, for those of you who prefer more of a butterscotch flavour with more of a ‘kick’ than when using rum. (For a Virgin Butterscotch Sauce, omit the alcohol and it is equally delicious) (For more recipes from a Homemade Orange Julius; Homemade Boursin cheese; Swirled Peppermint Brittle; herbal recipes, preparations; homemade holiday and hostess gift ideas; mocktails; spice combinations –such as Mignonette, Cajun, Asian Five Spice, German Mustard, etc– and so much more, check out the ‘category’ sections of betweenclosefriends.com)

1 c light brown sugar, packed

1/3 c heavy cream

3 T unsalted butter

2 T dark corn syrup

2 T Scotch whisky

1 tsp vanilla

  1. In a medium-sized saucepot, slowly bring the brown sugar, cream, butter and corn syrup to a boil over medium heat, stirring constantly to dissolve sugar.
  2. Boil gently, stirring often, until the sauce thickens and coats the back of a spoon, approximately 4-5 minutes.
  3. Remove the Butterscotch Sauce from the heat, then stir in the Scotch and vanilla until blended.
  4. Let your Scotch Butterscotch Sauce cool slightly before using, or cool completely and refrigerate for up to one week.
  5. Warm gently before serving over ice cream, gilled pineapple slices, cheesecake, or your favourite dessert.