Butterscotch Sauce

André Baranowski

Cooking butter with sugar causes milk solids to caramelize, giving butterscotch sauce its delicious flavor.

Butterscotch Sauce
Cooking butter with sugar causes milk solids to caramelize, giving butterscotch sauce its delicious flavor.
Yield: makes 2 Cups

Ingredients

  • 8 tbsp. unsalted butter (like Meggle Unsalted Alpine butter)
  • 2 tbsp. light corn syrup
  • 34 cup granulated sugar
  • 14 cup light brown sugar
  • 13 cup heavy cream
  • 1 tsp. dark rum
  • 1 tsp. vanilla extract
  • 12 tsp. fine salt
  • 12 tsp. fresh lemon juice

Instructions

  1. Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
  2. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.
  3. Remove from heat; carefully add heavy cream, rum, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature. Serve over ice cream.