HOMEMADE BUTTERSCOTCH SAUCE is wonderful, smooth, and flavored with butter and brown sugar. It’s perfect for your ice cream, tarts, and pies.
Maybe, one of our visitors has a memory of this butterscotch sauce. Sure, He tasted it in some of his Grandma’s pie, or his mother’s tart. Me too, I will never forget the amazing butterscotch pie which my Grandma presented when I visited her at the age of 6 years old.
Hmmm, yes, when you will serve it for your children you will hear them say like that. It’s a wealthy homemade crust, colored in gold. Wow, really, this brings to my mind some sensory memories.
Perhaps, you found some delicious recipes on the blog, but this butterscotch sauce recipe is something unique and delicious. Give it a shot and let us know. I respect all tastes, but I need your opinions.
If we want to describe this recipe with one word, we will pick out the word “easy”, it’s one of my favorite recipes. If it’s the first time you visit this blog, you can find out more amazing recipes. read some of them and tell us your opinion.
Prep Time: 05 minutes
Cook Time: 08 minutes
Total Time: 13 minutes
Servings: 32 tablespoons servings
INGREDIENTS NEEDED For HOMEMADE BUTTERSCOTCH SAUCE:
— ½ cup butter (I used salted. If you use unsalted, increase the kosher salt to ¾ teaspoon at the end.)
— 1½ cups dark brown sugar
— 1 cup (0.24 l) heavy cream
— ½ teaspoon fresh lemon juice
— 1 tablespoon vanilla extract
— 1 tablespoon Scotch whiskey (optional)
— ½ teaspoon flaky salt
RECIPE INSTRUCTIONS Of HOMEMADE BUTTERSCOTCH SAUCE:
1) In a medium-size saucepan, melt the butter over medium heat. Add the brown sugar and lemon juice, then stir to combine. The mixture will appear like wet sand.
2) Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth rather than grainy. (Don’t worry, while cooking, the separated butter, and brown sugar will come together).
3) Stand back a little (as the mixture will sputter a bit) and add the heavy cream. Stir to combine then return to a low steady boil. Cook for another 4 minutes, stirring frequently. Add the vanilla, Scotch (if using), and sea salt. Sir to combine.
4) Transfer to glass jars and allow to cool completely. The sauce will thicken as it cools. Store in the refrigerator when not in use. The sauce will keep well for 2-3 weeks in the refrigerator.
5) Rewarm gently before serving in a saucepan over low heat or in the microwave for 20-30 seconds. Do not bring to a boil when rewarming. Serve the sauce drizzled over ice cream, pies, tarts, apple and pear desserts, pumpkin desserts, etc. Sprinkle with a pinch of extra flaky sea salt when serving.