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Classic Butterscotch Sauce
Course:
Dessert
Keyword:
butterscotch
Servings:
0
Author:
Food & Wine, December 2009
Ingredients
1 1/2
cups
dark brown sugar
1/2
cup
light corn syrup
1/4
cup
water
1
teaspoon
kosher salt
3/4
cup
heavy cream
2
tablespoons
Scotch whisky
1/2
teaspoon
pure vanilla extract
Instructions
In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar.
Add the cream and simmer, stirring, until thickened, 10 minutes.
Add the whisky and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.
MAKE AHEAD The sauce can be refrigerated for up to 3 months.
Notes
Recipe By: Food & Wine, December 2009
Yield: 2 1/2 cups