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
- 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.
- Boil gently, stirring often, until the sauce thickens and coats the back of a spoon, approximately 4-5 minutes.
- Remove the Butterscotch Sauce from the heat, then stir in the Scotch and vanilla until blended.
- Let your Scotch Butterscotch Sauce cool slightly before using, or cool completely and refrigerate for up to one week.
- Warm gently before serving over ice cream, gilled pineapple slices, cheesecake, or your favourite dessert.
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