Easiest butterscotch sauce ever

    8 min

    The easiest butterscotch sauce I've tried, takes literally five minutes start to finish and easy to reheat up to a few days later.


    Kent, England, UK
    1 person made this

    Makes: 450 ml butterscotch sauce

    • 2 tablespoons butter
    • 2 tablespoons white caster sugar
    • 3 tablespoons soft brown sugar
    • 3 to 4 tablespoons golden syrup
    • few drops vanilla extract
    • 125ml double cream (might need bit more dependent on consistency)

    Prep:2min  ›  Cook:6min  ›  Ready in:8min 

    1. Add butter, sugars and syrup in a pan. I gave it all a really good mix before heating to make sure that the syrup doesn't burn during melting.
    2. Turn heat up and melt the ingredients together, to keep it moving make sure you shake the pan around, DON'T stir with a spoon or whisk as apparently this can make caramel go grainy.
    3. Let it come to the boil and let it bubble for about five minutes, it will look quite thick by this point.
    4. Take pan off the heat, add some vanilla (about 1 teaspoon) and the cream. You can use a whisk at this point, it looks like it's seizing up but then it all seems to relax to a really smooth sauce.
    5. Leave to cool in a jug, I put some greaseproof paper onto the top (so it was touching the top of sauce) and it stops a skin forming. Should make about 3/4 of a pint of sauce.
    6. This easily reheats in the microwave, heat for about 30 seconds then stir and repeat until it's loosened to the consistency you want. And this method doesn't make it go grainy like others I've tried.


    Gorgeous over ice cream, hot cake puddings etc.

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     -  01 Jan 2013