Butter “Scotch” Sauce

The difference between caramel sauce and butterscotch sauce? Butter. Lots of it for the latter.

And generally, butterscotch sauce calls for brown sugar while caramel sauce begins with white sugar.

This sauce is almost too easy. No caramelizing sugar first (bonus) yet it tastes rich, sweet, buttery and of course — boozy.

I developed the recipe for the brioche and chocolate bread pudding, but honestly, I love it drizzled over vanilla ice cream. Or straight from a spoon.

Butter “Scotch” Sauce

[printable recipe]

Makes 2 cups

1 1/4 cups firmly packed dark brown sugar
6 tablespoons unsalted butter
3/4 cup heavy cream
2-3 tablespoons Scotch whisky
Pinch salt

1. Melt brown sugar and butter in a medium saucepan over medium heat, stirring occasionally until the butter is melted.

2. Stir in cream and continue cooking, stirring occasionally until sugar dissolves, about 5 minutes.

3. Remove from heat and stir in Scotch and salt. Cool slightly before serving.

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