Butterscotch Sauce

Chef admin | Restaurant

This recipe makes a large batch of velvety sauce. Pour into pretty canning jars for gift giving.

  • Serves: 6
  • Vegetarian: ---
  • Preparation Time: 5 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Gravies and Sauces
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 4 tsp. Distilled White Vinegar
      1/2 cup Margarine or Butter
      1.33 cups Light Corn Syrup
      2 cups Heavy or Whipping Cream
      4 cups packed Light Brown Sugar
      1/2 tsp. Salt
      4 tsp. Vanilla Extract


    1. 1) In 5-quart Dutch oven (do not use smaller pan because mixture bubbles up during cooking), heat brown sugar, heavy cream, corn syrup, margarine or butter, vinegar, and salt to boiling over high heat, stirring occasionally. Reduce heat to low; simmer, uncovered, 5 minutes, stirring frequently.

      2) Remove saucepan from heat; stir in vanilla.
      Sauce will have thin consistency when hot but will thicken when chilled.

      3) Cool sauce completely. Store in refrigerator for up to 2 weeks. Reheat to serve warm over ice cream.

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