Butterscotch Sauce

Photo by Heather S.

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

2

cups

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

2

servings

Ingredients

  • 1

    cup of white sugar

  • 1

    cup of water

  • A stick of butter (four ounces) cut into a few pieces

  • 1

    cup of cream

  • A dribble of vanilla

Directions

1.Pour the sugar into a small, tight pile in the middle of a saucepot. Add the water, pouring around the pile then begin heating over a high heat. Don’t stir! The water and sugar will quickly dissolve together and form simple syrup. As the heat increases it’ll begin simmering and steaming and the water will gradually evaporate. Once it’s gone the steam will die down and the temperature will begin to rise leaving behind a pure melted sugar syrup. 2.As the heat continues to rise the sugar will start to turn pale golden. When you see the first hint of colour gently swirl the pan to keep the colour even. When it’s a deep golden brown add the butter and whisk it in until the sauce is smooth. This will drop the caramel’s temperature out of the sugar browning range. 3.Add the cream and vanilla and whisk until smooth. Pour into a jar and refrigerate until thickened.

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