Ginger Butterscotch Sauce
Published November 16, 2004
Tony Cenicola/The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound dark brown sugar
2 ½ ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
1 vanilla bean, split lengthwise, pulp scraped
10 tablespoons (5 ounces) unsalted butter, cubed
2 cups heavy cream
¾ teaspoon salt
Nutritional analysis per serving
79 grams carbs; 140 milligrams cholesterol; 738 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 30 grams saturated fat; 48 grams fat; 1 gram trans fat; 338 milligrams sodium; 3 grams protein; 76 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.
Powered by
Preparation
- Step 1
Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
- Step 2
Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least ½ hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Private Notes
Comments
This sauce has a lovely flavor but mine did not thicken successfully. I cooked it (stirring all the time) twice as long as the recipe called for and it still didn't thicken.
Word to the wise from the unwise: I like to make recipes that I've not made before for company. On that count, too many of Times Collection I've tried have had to be tweaked. No serious disasters, but I really would like the printed recipe to work first time without tweaking.
A yum-yum after note: After writing the previous note, I put the butterscotch back on a very low burner, brought it to a simmer, and stirred it (maybe 20 minutes) until it was glossy. Glossy is the operative word - just be sure not to burn it. Maybe you can make this happen in the first 8 minutes as the recipe says, but I couldn't. The guests raved and I thought it was terrific.
I love the sauce, although it did take much longer than 8 minutes to get the correct viscosity
I love the sauce, although it did take much longer than 8 minutes to get the correct viscosity
Do you think I could use coconut cream and coconut oil in the place of the heavy cream and butter for like, a tropical vegan version? I have dairy allergies in my dessert eating crew.
A yum-yum after note: After writing the previous note, I put the butterscotch back on a very low burner, brought it to a simmer, and stirred it (maybe 20 minutes) until it was glossy. Glossy is the operative word - just be sure not to burn it. Maybe you can make this happen in the first 8 minutes as the recipe says, but I couldn't. The guests raved and I thought it was terrific.