Butterscotch Sauce

  • Active Time 10m
  • Total Time 10m

Yields 2 1/2 cups

This sauce, which is featured in the Nuts About Butterscotch Tartlets (recipe), is also great warm drizzled over grilled pineapple, ice cream or even apple pie. Refrigerated, it will keep for about two weeks. Reheat it gently, adding a little cream if it's too thick.


  • 8 tablespoons unsalted butter
  • 2/3 cup firmly packed dark brown sugar
  • 2/3 cup sugar
  • 1 1/2 teaspoon salt
  • 2 tablespoons water
  • 3/4 cup light corn syrup
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla extract


In a medium, heavy-based saucepan, melt the butter. Stir in the two sugars, the salt, water and corn syrup. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugars. Let the mixture boil for 5 minutes, stirring often. You'll see big, slow bubbles as it boils. Remove the sauce from the heat. Carefully whisk in the cream and vanilla (the sauce may sputter). Allow the sauce to cool to warm before serving.

Serving Size = 2 tablespoons

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 811

nutrition information per serving

161 calories; 8g total fat; 25mg cholesterol; 196mg sodium; 24g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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