Butterscotch sauce recipe, How to make butterscotch sauce recipe

Butterscotch sauce recipe – A easy rich smooth butterscotch sauce recipe that you can use for as topping for puddings,cakes,icecreams etc.I made this butterscotch sauce to decorate it for butterscotch cake then used it for few more recipes too but this sauce tastes so good that mittu kept licking it.

This butterscotch sauce recipe is so very easy to make and its sure better than store bought ones.

Print Recipe Pin Recipe

Butterscotch sauce recipe

Butterscotch sauce recipe

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

AuthorSharmilee J

Ingredients

• 3/4 cup brown sugar
• 1/4 cup butter (I used salted)
• 1/3 cup fresh cream
• 1/2 tsp butterscotch essence

Instructions

• Get ready with all your ingredients. In a sauce pan - add brown sugar and butter.
• Heat it up in low flame.Let it melt.
• It will become goey then it will start bubbling up.Let it bubble, bring to a boil.Boil for a minute.Switch off.
• Now add fresh cream and whisk it well until smooth and silky.
• Add butterscotch essence.If you are adding food color add now.I didnt add.Cool down completely then store in room temperature.

Notes

• I used homemade fresh cream so whisked well and then added.
• I used cane sugar for this.
• I used salted butter so didn't use salt.If you are using unsalted butter add a tiny pinch of salt.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Steps:

1. Get ready with all your ingredients. In a sauce pan – add brown sugar and butter.
   
2. Heat it up in low flame.Let it melt.
   
3. It will become goey then it will start bubbling up.Let it bubble, bring to a boil.Boil for a minute.Switch off.
   
4. Now add fresh cream and whisk it well until smooth and silky.
   
5. Add butterscotch essence.If you are adding food color add now.I didnt add.Cool down completely then store in room temperature.
   

Cool down and then store in a clean container.Keep in room temperature.

Serve as topping for cakes, puddings or even for icecreams….or eat it as such like we did 😉