Ingredients for Butterscotch Ice Cream Topping
- 1 cup granulated sugar
- 1/4 cup water
- Heavy Cream
- 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
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How to Make Butterscotch Ice Cream Topping
- In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water.
- Cook over medium-high heat, swirling the pan occasionally, until the mixture turns a light golden brown, reaching the soft-ball stage (235-240°F on a candy thermometer). **Watch carefully!** This stage takes about 5 minutes and requires constant attention.
- Carefully remove the saucepan from the heat. The sugar syrup will continue to cook slightly from residual heat.
- Gradually whisk in the 1 cup of COLD heavy cream. Be cautious as the mixture will bubble and steam. Whisk continuously until smooth.
- Add the 4 tablespoons of butter, one tablespoon at a time, whisking continuously until fully incorporated and the sauce is smooth and glossy.
- If desired, strain the sauce through a fine-mesh sieve to remove any sugar crystals.
- Serve warm over your favorite ice cream or store in an airtight container in the refrigerator for up to a week. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
800g
Fat
520g
Carbs
69g
