Old-Fashioned Butterscotch Sauce
Published April 28, 2009
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 ounces (1 stick) unsalted butter
1 cup dark brown sugar, not too firmly packed
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
½ teaspoon salt, or to taste
Nutritional analysis per serving
37 grams carbs; 128 milligrams cholesterol; 547 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 28 grams saturated fat; 44 grams fat; 1 gram trans fat; 297 milligrams sodium; 2 grams protein; 37 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy-bottomed saucepan or an enameled cast-iron pot, combine butter and sugar over medium heat and cook until sugar has melted completely and mixture has taken on a thick frothy appearance, 5 to 10 minutes. Turn off heat.
- Step 2
Thoroughly whisk in cream. Let cool for 10 minutes, then add vanilla, vinegar and salt. Taste and adjust seasonings.
Private Notes
Comments
This is a true, old-fashioned butterscotch sauce, not just caramel. The vinegar gives it a unique tang.
Easy and an instant hit every time I make it. I serve over vanilla ice cream balls rolled in toasted pecans.
I made this for a family dinner when I didn’t have time to bake. I set up a DYI sundae bar and sauce was a huge hit. It’s amazing that something so simple is so delicious.
Made this to go on a Banana Split as a surprise for my wife's birthday (we ate it from a large, clear pedestal bowl, and it was gorgeous!) and proceeded to spend the next two weeks eating the remaining sauce straight from the fridge, spoonful by spoonful. Highly recommend this sauce!