Butterscotch Sauce
This classic sauce turns anything into instant dessert with its deep caramel flavour. Every time I transform bland white sugar into rich, slightly bitter caramel I get excited. I think it’s magical how much flavour a simple cooking process can add! Your family will too.
Ingredients
1 cup water
1 cup white sugar
1/2 cup (1 stick) Butter, cut into pieces
1 cup heavy cream (35%)
1 splash pure vanilla extract
1 cup white sugar
1/2 cup (1 stick) Butter, cut into pieces
1 cup heavy cream (35%)
1 splash pure vanilla extract
Instructions
Pour the water into a saucepan. Add the sugar in a small, tight pile in the centre of the water. Begin heating over a high heat. Don’t stir! The water and sugar will quickly dissolve together and form simple syrup.
Water helps the sugar dissolve and melt evenly without getting grainy. Stirring causes small bits of sugar to splash on the side of the pot where they can dry, fall back into the syrup, crystallize and turn the whole syrup gritty. As the heat increases it’ll begin simmering and steaming, and the water will gradually evaporate. Once the water’s gone, the steam will die down, and the temperature will begin to rise past the boiling point of water leaving behind a pure melted sugar syrup.
As the heat continues to rise, the sugar will start to turn pale golden. When you see the first hint of colour, gently swirl the pan to keep the colour even.
When it’s a deep golden brown, add the butter and whisk it in until the sauce is smooth. This will quickly drop the sauce’s temperature and prevent it from over-browning.
Add the cream and pure vanilla extract and whisk until smooth. Pour into a jar and refrigerate until thickened.
Water helps the sugar dissolve and melt evenly without getting grainy. Stirring causes small bits of sugar to splash on the side of the pot where they can dry, fall back into the syrup, crystallize and turn the whole syrup gritty. As the heat increases it’ll begin simmering and steaming, and the water will gradually evaporate. Once the water’s gone, the steam will die down, and the temperature will begin to rise past the boiling point of water leaving behind a pure melted sugar syrup.
As the heat continues to rise, the sugar will start to turn pale golden. When you see the first hint of colour, gently swirl the pan to keep the colour even.
When it’s a deep golden brown, add the butter and whisk it in until the sauce is smooth. This will quickly drop the sauce’s temperature and prevent it from over-browning.
Add the cream and pure vanilla extract and whisk until smooth. Pour into a jar and refrigerate until thickened.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
For a touch of grown-up flavour, you may add a splash of your favourite rum or liqueur to the sauce before cooling it.
Hi Michael:
I tried to make a simple syrup for your “Caramel Apple Flapjack” recipe that was in the Globe and Mail. I failed at the simple syrup both attempts–the water evaporated but instead of leaving a syrup it left behind white crystallized sugar. What did I do wrong?
Daryl
watchin your show at t.v. and like your cooking! i try to find the up side dwon pineappel cake’ is no recipe? please can you write allso grams and quanteties as we use in our contry?
Hi Micheal,
Just a note to say that I love watching your shows. I have learned alot from you and wanted to say thankyou for all the wonderful receipes and ideas that you have given us. Just started watching you on your new site Chef Micheals Kitchen. Love it . Take care.
Colleen
I love your cooking Michael. I’ve been watching you for years. Im 27 and I love to cook ever since I was a kid. Your recipes are so simple and so awsome to follow. I even put my own spin on them myself. You tought me well! Keep up the good work!!
Mike,
You offer quality, fresh ingredients with amazing ideas and tremendously deliscious outcomes. Love your little trips to the grocery store on nearly every single episode of Chef At Home. Thanks for becoming an incredible chef and having incredible programs and cookbooks.
How long will your butterscotch sauce keep in the fridge?
Hi Michael,
I love to watch your show. I saw you first time in Brampton when I was at my sister’s place. I live in New Brunswick. Afterthen I tried to get some more stuff abt u on internet and youtube. I love to watch you and ur son. and ofcourse your reciepes you.
Love you chef,
Dee