Butterscotch Sauce
- 8 years ago
This should always be in your fridge for cake and ice cream emergencies!
Makes about one cup (250 mL )
Ingredients:
4 Tbsp (55 g) salted butter
1 cup (180 g) packed brown sugar
1/2 cup (125 mL) heavy cream
1/2 tsp (1 mL) pure vanilla extract
2 Tbsp (30 mL) whiskey / bourbon / whisky
Method:
In a pot, melt the butter, brown sugar and 1/4 cup of the cream, stirring until smooth.
Bring to a simmer, and then without stirring let the mixture cook for about three minutes.
Remove from heat and stir in the remaining cream and whiskey / bourbon / whisky (if using).
Stir in the vanilla extract.
The sauce will thicken as it cools - and can be re-heated in the microwave for serving.
Makes about one cup (250 mL )
Ingredients:
4 Tbsp (55 g) salted butter
1 cup (180 g) packed brown sugar
1/2 cup (125 mL) heavy cream
1/2 tsp (1 mL) pure vanilla extract
2 Tbsp (30 mL) whiskey / bourbon / whisky
Method:
In a pot, melt the butter, brown sugar and 1/4 cup of the cream, stirring until smooth.
Bring to a simmer, and then without stirring let the mixture cook for about three minutes.
Remove from heat and stir in the remaining cream and whiskey / bourbon / whisky (if using).
Stir in the vanilla extract.
The sauce will thicken as it cools - and can be re-heated in the microwave for serving.