A butterscotch sauce recipe with three variations to make at home for that old-fashioned flavor. Serve them warm over homemade ice cream, desserts, and cakes.
If you have purchased butterscotch sauce from the store and been disappointed in how it tasted like plastic and chemicals, try these easy-to-make recipes instead.
These old-fashioned butterscotch sauce recipes are made with real ingredients and taste just like you remember.
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The combination of brown sugar, cream, and butter, when heated together, transforms into an aromatic sauce that is great on ice cream and can also be used over bread puddings, cakes, and other desserts.
Basic Butterscotch Sauce Recipe
Basic Butterscotch Sauce Recipes
Basic Butterscotch Sauce Recipe
Servings: 4
Ingredients
- 1 cup brown sugar
- 1/4 cup whole milk or half and half
- 1 Tablespoon corn syrup
- 3 Tablespoons Butter
Instructions
- In a small to medium saucepan, combine all ingredients.
- Stir over medium heat until boiling.
- Reduce heat and simmer 3-4 minutes.
- Serve over ice cream and desserts. Store extra in refrigerator.
Easy Butterscotch Sauce Recipe
Easy Butterscotch Sauce
Easy Butterscotch Sauce
Servings: 4
Ingredients
- 1/4 cup butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
Instructions
- In a small to medium saucepan combine all ingredients.
- Cook over medium heat until mixture just comes to a boil.
- Reduce heat and continue to cook 3-5 minutes longer, until mixture has thickened.
- Serve warm.
- Makes 1 cup.
Praline Sundae Butterscotch Sauce Recipe
Praline Sundae Butterscotch Sauce
Praline Sundae Butterscotch Sauce
Servings: 6
Ingredients
- 1-1/4 cups brown sugar
- 1 cup light cream
- 16 fresh marshmallows
- dash of salt
- 1/4 cup butter
- 1 teaspoon vanilla
- 1/3 cup finely chopped walnuts or pecans
Instructions
- In a medium saucepan combine the brown sugar, cream, marshmallows and salt.
- Heat over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
- Cook over medium heat for 8-10 minutes (224 degrees on a candy thermometer).
- Remove from heat and add butter; cool slightly.
- Add the vanilla extract and nuts.
- Serve warm over ice cream or other desserts.
- Makes 2 cups.
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