The frugal gourmet

Ursy · 05-19-2010, 07:22 PM

Here's a recipe for butterscotch sauce that I discovered last night.
It's OH SO GOOD (and oh so bad for you) - but I never knew butterscotch was so easy to make!

It was quite by accident - I baked some spice cupcakes and Kris said that they would go perfectly with butterscotch sauce, so I googled up a recipe.

I am never buying store bought butterscotch sauce again - this stuff is so incredibly good that I'm still eating it *despite* the fact that I know just how much cream, sugar and butter is in it.

It's been a bit eye opening, cooking from scratch - it's much easier to *not* really think about just how much sugar/fat is in something when you buy it pre-packaged.

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BUTTERSCOTCH SAUCE

Preparation Time
5 minutes

Cooking Time
15 minutes

Makes
330mls (1 1/3 cups)

Ingredients (serves 4)
160ml (2/3 cup) thin cream
155g (3/4 cup, firmly packed) brown sugar
50g (2 1/2 tbs) butter, cubed
2 tsp vanilla essence

Method
Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.
Notes

Variation:

Chocolate sauce
Replace the brown sugar with 200g good-quality dark cooking chocolate, chopped. Cook over low heat, stirring constantly, for 6-8 minutes or until the chocolate melts and the sauce is smooth. Serve warm or at room temperature.

Storage: The butterscotch sauce (and variation) will keep in an airtight jar in the fridge for up to 2 weeks. Bring to room temperature before serving.

05-19-2010, 07:22 PM	#5
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127932	Here's a recipe for butterscotch sauce that I discovered last night. It's OH SO GOOD (and oh so bad for you) - but I never knew butterscotch was so easy to make! It was quite by accident - I baked some spice cupcakes and Kris said that they would go perfectly with butterscotch sauce, so I googled up a recipe. I am never buying store bought butterscotch sauce again - this stuff is so incredibly good that I'm still eating it despite the fact that I know just how much cream, sugar and butter is in it. It's been a bit eye opening, cooking from scratch - it's much easier to not really think about just how much sugar/fat is in something when you buy it pre-packaged. --------------------------- BUTTERSCOTCH SAUCE Preparation Time 5 minutes Cooking Time 15 minutes Makes 330mls (1 1/3 cups) Ingredients (serves 4) 160ml (2/3 cup) thin cream 155g (3/4 cup, firmly packed) brown sugar 50g (2 1/2 tbs) butter, cubed 2 tsp vanilla essence Method Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined. Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature. Notes Variation: Chocolate sauce Replace the brown sugar with 200g good-quality dark cooking chocolate, chopped. Cook over low heat, stirring constantly, for 6-8 minutes or until the chocolate melts and the sauce is smooth. Serve warm or at room temperature. Storage: The butterscotch sauce (and variation) will keep in an airtight jar in the fridge for up to 2 weeks. Bring to room temperature before serving.