Butterscotch Sauce

By Kay Rentschler

Published June 29, 2004

  • Daniel van Ackere for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
4(41)
Comments
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Butterscotch sauce takes its character from brown sugar. The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes. Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.

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Ingredients

Yield:3 cups

  • 3 ½ cups heavy cream

  • 4 tablespoons unsalted butter

  • ½ cup dark brown sugar

  • ½ cup light brown sugar

  • 2 teaspoons corn syrup

  • ¼ teaspoon fine sea salt

  • 1 teaspoon vanilla extract

  • 2 teaspoons dark rum

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 177 milligrams cholesterol; 644 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 37 grams saturated fat; 58 grams fat; 2 grams trans fat; 144 milligrams sodium; 4 grams protein; 29 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

  1. Step 1

    Pour cream into a large saucepan, and bring to a simmer over low heat. Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 ½ cups, whisking frequently, 30 minutes. Pour hot cream into 4-cup glass measurer, and set aside.

  2. Step 2

    In the same saucepan, melt butter over low heat until foamy. Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute. Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute. Remove pan from heat. Add salt, vanilla and rum. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

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Ratings

4 out of 5
41 user ratings
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Comments

Kim

This is delish! Great flavour. I kept the pan on the burner on low heat until it really thickened 30 minutes. I wasn’t sure about the rum but it added flavour without tasting of rum.

cookinmama

This was delicious! I measured after 30 mins, and maybe heat was too low, but took about 45 mins for my cream to reduce to 2 1/2 cups. I used scotch in place of rum, for anyone considering that switch, and thought it was perfect (it IS called butterscotch, after all).

Kim

This is delish! Great flavour. I kept the pan on the burner on low heat until it really thickened 30 minutes. I wasn’t sure about the rum but it added flavour without tasting of rum.

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