In the spirit of full disclosure, let’s say a “friend” of mine may or may not have eaten an entire batch of butterscotch sauce straight from the pan while binge-watching a television show. But hey, we all have our guilty pleasures, right? Things took a turn when my little tribe came home to find that Sticky Date Pudding entry on the family’s secret menu was dangerously close to depletion. What ensued was one of those elaborate tales, where “a pack of hungry squirrels had burglarized” our kitchen—convincing those little Sherlock Holmes was a task.
But every problem calls for a solution and, in this case, making another, secret batch of the star player around here – the Butterscotch Sauce (remember, it’s top-secret, or there are squirrels to blame). As we navigate the art of sneaky cooking, let’s dive into the universe of finger-licking Butterscotch Sauce!
So strap on your imaginary aprons, because after indulging in this beautiful sauce, you’ll master the fine art of deceitful date pudding (and low-key gluttony). And yes, while that Sticky Date Pudding might disappear faster than you can say “a pack of hungry squirrels,” the memories and satisfied tummies you’ll create are well worth it.
- Butter – Melted, 2 Tbsp., for the butterscotch sauce, to give it a buttery flavor. Use real butter, unsalted or salted, for more control over the final product.
- Light brown sugar – To give the sauce its signature sweet and slightly nutty flavor, and to thicken the sauce as it cooks.
- Heavy cream – To give the sauce a rich and creamy texture.
- Sea salt – A pinch, to bring out all the flavors in the sauce and make it more delicious.
- Start by melting 2 Tbsp. of unsalted butter in a small saucepan over medium-high heat.
- Once the butter has melted, add ? cup of light brown sugar and ? cup of heavy cream to the saucepan and stir until the ingredients are fully combined.
- Now it’s time to simmer. Turn the heat down to medium-low and let it simmer for 4 minutes. Keep an eye on it, we don’t want it to burn.
- After 4 minutes, remove the saucepan from the heat and stir in a pinch of sea salt. Give it a taste and add more salt if needed. Let it cool down before serving.
Serving Suggestions for Butterscotch Sauce
Here are some fun serving suggestions to make the most out of this delicious sauce:
- Pour it over some vanilla ice cream for an indulgent treat.
- Dribble it over a warm slice of apple pie for an extra layer of sweetness.
- Use it as a dipping sauce for fresh strawberries or bananas.
- Get creative and use it as a glaze for grilled peaches or pineapples.
- Pour it over some warm pancakes or waffles for a decadent breakfast.
- Mix it with some Greek yogurt for a sweet and creamy snack.
- Use it as a filling for cupcakes or drizzle it over a chocolate cake for a twist on the classic chocolate and caramel combo.
Can I use a different kind of sugar in this recipe?
You can definitely switch up the sugar in this recipe if you want! Light brown sugar works great in this recipe, but you could also use dark brown sugar or even white sugar. Just keep in mind that it might change the flavor a bit.
Can I make this recipe vegan?
Unfortunately, this recipe does call for butter and heavy cream which are not vegan ingredients. If you’re looking for a vegan alternative, you could try substituting vegan butter and a plant-based cream. Keep in mind that the taste and consistency might be a bit different.
How long does this butterscotch sauce last in the fridge?
This butterscotch sauce will last about a week in the fridge when stored in an airtight container. It’ll probably be good for even longer, but the taste and texture might change over time. So, it’s best to enjoy it within a week for optimal flavor and consistency.
Can this sauce be reheated?
Absolutely! You can reheat the sauce in a small saucepan over medium-low heat or in the microwave. Just make sure to stir it frequently so it doesn’t burn or stick to the bottom of the pan.
- Small saucepan
- 2 Tbsp. unsalted butter
- ? cup light brown sugar
- ? cup dark brown sugar
- ? cup heavy cream
- 1 pinch of sea salt
- 1 tsp. vanilla extract
- 1 tsp. bourbon or whiskey (optional)
- In a small saucepan, melt 2 Tbsp. of unsalted butter over medium heat.
- Add ? cup of light brown sugar and ? cup of dark brown sugar, and whisk until fully combined with the melted butter.
- Slowly pour in ? cup of heavy cream while continuing to whisk.
- Stir in a pinch of sea salt, 1 tsp. of vanilla extract, and 1 tsp. of bourbon or whiskey, if using.
- Turn the heat down to low and let the sauce simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Remove from heat and let it cool for a few minutes.
- Serve warm over your favorite dessert, such as ice cream, pancakes, or waffles.
If the sauce becomes too thick, thin it out with a little bit of heavy cream or whole milk.
If the sauce is too sweet, add a pinch of sea salt to balance out the flavors.