Ingredients for Scotch Butterscotch Sauce
- Light Brown Sugar
- Heavy Cream
- Unsalted Butter
- Dark Corn Syrup
- Scotch Whisky
- 1 teaspoon vanilla extract
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How to Make Scotch Butterscotch Sauce
- In a medium saucepan, combine 1 cup granulated sugar, 1 cup heavy cream, 1/2 cup (1 stick) unsalted butter, and 1/4 cup light corn syrup. Bring to a boil over medium heat, stirring constantly until sugar dissolves completely.
- Reduce heat to low and simmer, stirring frequently, for 5-7 minutes, or until the sauce thickens noticeably and coats the back of a wooden spoon. (The sauce should register around 235°F (113°C) on a candy thermometer for a perfect consistency).
- Remove from heat and stir in 1/4 cup Scotch whisky and 1 teaspoon vanilla extract.
- Let the sauce cool slightly before serving. The sauce will thicken further as it cools.
- Store in an airtight container in the refrigerator for up to one week. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
224g
Fat
50g
Carbs
20g
