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Butterscotch Sauce

Butterscotch Sauce — a sauce recipe, 5 ingredients.

Sauce

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 300 g brown sugar or Muscovado sugar
  • 150 g unsalted butter
  • 1 tsp vanilla essence
  • 1 tbsp black treacle (optional)
  • 300 ml double cream (~48% butterfat)
Make it lactose-friendly
  • 150 g unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 300 ml double cream (~48% butterfat) → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine the sugar, butter, vanilla, and treacle in a saucepan over low heat, and gently stir until everything has melted. Low heat is needed so that the sugar does not burn and so, when you add the double cream, the cream does not split.
  2. When everything has combined, slowly add in the double cream and gently stir.
  3. Once the cream has been mixed in, turn up to a medium heat. Stirring gently, wait until the sauce is bubbling and hot, then take it off the heat.
  4. Combine the sauce with the recipe of your choice and/or place into a pouring jug and keep warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0