Butterscotch Sauce

Butterscotch sauce takes its character from brown sugar. The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes. Butterscotch will embrace a foundation ice cream flavor — classics like chocolate, vanilla and coffee — with abandon.

Ingredients

• 3 ½ cups heavy cream
• 4 tablespoons unsalted butter
• ½ cup dark brown sugar
• ½ cup light brown sugar
• 2 teaspoons corn syrup
• ¼ teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 2 teaspoons dark rum

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    174 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 10 grams sugars; 0 grams protein; 52 milligrams cholesterol; 40 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups

Preparation

1. Pour cream into a large saucepan, and bring to a simmer over low heat. Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes. Pour hot cream into 4-cup glass measurer, and set aside.
2. In the same saucepan, melt butter over low heat until foamy. Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute. Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute. Remove pan from heat. Add salt, vanilla and rum. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

40 minutes