Extra Rich Homemade Butterscotch Recipe.
Butterscotch sauce is a deliciously rich combination of butter, brown sugar, and cream that’s ridiculously easy to make and lovely poured over pretty much anything. And everything.
I have a thing about dessert sauces. You might call it an obsession. In my defense, it’s a limited obsession, in that I’m only obsessed if I have some on hand. Here’s what happens…
Once the sauce is in my hot little hands, I start pouring it on everything. I’m not joking. I recently went through a Salted Caramel Sauce phase when practically everything edible in our kitchen was a salted caramel version of itself, whether it had any business being that or not.
Although, I ask you.
Is wanting to pour Butterscotch Sauce on everything really a problem?
Is it really so awful that I considered pouring butterscotch sauce over my Greek yogurt this morning? I didn’t do it, proving that I still possess a shred of self-restraint.
Said self-restraint did not however make an appearance last night when I impulsively began baking a cake at 8pm just to have something to pour butterscotch sauce on.
And self-restraint was not even in the building this past Sunday when I made my husband pause the show we were watching so I could get in the car, drive to the store, and purchase vanilla ice cream on which I could pour butterscotch sauce.
Butterscotch Sauce, thy name is passion.
And for good reason.
This. Stuff. Is. Freaking. Fantastic.
Butterscotch sauce is also really easy to make. Which is either super fabulous or super dangerous, depending on your point of view. My current point of view is that quite a few recipes on this blog in the near future will include Butterscotch Sauce.
So, prepare yourself and go make a batch.
Used in this recipe:
Other recipes you might like:
- 2¼ cup heavy cream
- 1 tsp salt
- 2 tsp pure vanilla extract
- 2 tbsp dark rum
- 1 tbsp freshly squeezed lemon juice
- ½ cup light corn syrup
- 1 cup dark brown sugar
- 1 tbsp packed lemon zest
- ¼ cup (4 tbsp) butter
- Add 1¼ cups of the cream, salt, vanilla, rum and lemon juice to a small bowl and whisk to combine. Set aside.
- Add the remaining 1 cup of cream, corn syrup, brown sugar, lemon zest, and butter to a medium heavy bottomed saucepan. Cook over medium-high heat, stirring frequently, until boiling. Reduce heat to medium and continue to cook, stirring often, until the mixture reaches 240 degrees on a candy thermometer.
- Remove the sauce pan from the heat and slowly stir in the rum cream.
- Pour the sauce into a container and allow to cool to room temperature. Cover and refrigerate for up to 2 weeks.