Classic Butterscotch Sauce

F&W's Grace Parisi experiments with ever-versatile caramel in making this sticky sauce.


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  • Total Time:
  • Servings: Makes 2 1/2 cups

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  • 1 1/2 cups dark brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon kosher salt
  • 3/4 cup heavy cream
  • 2 tablespoons Scotch whisky
  • 1/2 teaspoon pure vanilla extract

How to make this recipe

  1. In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar. Add the cream and simmer, stirring, until thickened, 10 minutes. Add the whisky and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.

Make Ahead

The sauce can be refrigerated for up to 3 months.

Contributed By Photo © Frances Janisch Published December 2009

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