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.
Related Recipes
Comments
Leave a Reply
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, I made this Sauce the other day and put it on top of my queen Elizabeth Cake I made, it was amazing, my friends and family loved the Sauce way more than the Cake, so I was wondering do you have an estimated shelf life for it when its jarred? My family wants me to jar some for them.
Love the show. My husband and I sit and watch and try some of the recipes within the month. We saw the apple burrito recipe but cannot find the recipe and are really interested in the condensed milk recipe. I wasn’t smart enough to write it down at the time and now are sitting with the cans on the counter waiting to make it. Can you help me out please? Really would like to make these for our New Years Day if possible. Thanks. Happy Holidays and Have a joyous New Year. All the best in 2013 and please keep the wonderful recipes coming our way. They certainly are good!
Would this be the recipe you are looking for?
http://www.foodnetwork.ca/recipes/Nuts/recipe.html?dishid=8005
Dear Michael, Rachel and Family,
Love all of your shows, love your pantry, love the new kitchen, mostly love how easy you make things in the kitchen. love the tips and recipes, but I missed what it is that you use to thicken sous or drinks just by adding a spoonful of it, Can you give me a heads up on the new name or the name of something new to me, Thanks D
I am searching for your Apple Burritto recipe but can’t find it?
You simmered cans of condensed milk to make carmel sauce. I thought it looked very interesting but can’t find the recipe.
Love watching your shows but you are lax on telling us temps and times to cook. Love the new show also.
I can’t find your recipe for Creme Brule. I saw it once on your show and didn’t write it down. Could you please send it to me . My favorite dessert. It looked fairly easy to make but I am missing a step or something. Thanks. Love your show. Envy your pantry. Donna
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.
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