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From Saveur magazine

Cooking butter with sugar causes milk solids to caramelize, giving butterscotch sauce its delicious flavor.


  • 8 tbsp. unsalted butter
  • (like Meggle Unsalted Alpine butter)
  • 2 tbsp. light corn syrup
  • 3⁄4 cup granulated sugar
  • 1⁄4 cup light brown sugar
  • 1⁄3 cup heavy cream
  • 1 tsp. dark rum
  • 1 tsp. vanilla extract
  • 1⁄2 tsp. fine salt
  • 1⁄2 tsp. fresh lemon juice


  • Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
  • Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.
  • Remove from heat; carefully add heavy cream, rum, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature.
  • Serve over ice cream.

Categories: Dessert  Topping 
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