Butterscotch Caramel Sauce

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 3

Nutritional value per serving:

Calories 840, total fat 38 G., saturated fats 24 G., proteins 2 G., carbohydrates 129 G., fiber 0 G., cholesterol 128 mg, sodium 90 mg, sugar 128 G.

Butterscotch sauce is similar to caramel, but unlike caramel, it's made with brown sugar. Otherwise, the preparation technique is similar to classic caramel sauce. For perfect results, use a caramel thermometer. Butterscotch sauce is the perfect accompaniment to ice cream, puddings, and pies. It even transforms fruit into a sophisticated dessert. The sauce can be refrigerated for up to two weeks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups firmly packed brown sugar
2/3 cup corn syrup
1/4 cup butter
1 cup heavy cream
2 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: caramel

Cooking the dish according to the recipe:

Combine the sugar, corn syrup, butter, and 3/4 cup heavy cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Then reduce the heat to medium-low. Insert a caramel thermometer into the pan. Cook the caramel, without stirring, until it reaches 112°C (soft ball stage).
Remove the pan from the heat and carefully stir in the remaining cream and vanilla extract. Let the sauce cool slightly and serve warm.

Pour the remaining caramel sauce into a heat-resistant jar. Seal and refrigerate. Store for up to 2 weeks. To serve, slightly open the lid and place the jar in a small saucepan of simmering water until the sauce is warmed through.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Creams, sauces, mousses, yogurts / Food Network - recipes