Easy Butterscotch Sauce Recipes

Steps:

• Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
• Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
• To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

Steps:

• In a small saucepan, combine sugar, water, and corn syrup; cook over medium heat, stirring constantly, until sugar has completely dissolved, about 3 minutes.
• Add butter; stir until melted. Remove from heat, and stir in condensed milk. Serve warm.

Steps:

• Place the butter, sugars and syrup into a heavy based saucepan and heat gently until the butter is melted and the ingredients are combined.
• Increase the heat and simmer for 5 minutes then remove from the heat.
• Slowly add the cream making sure to mix vigorously to combine.
• Return to the heat and stir constantly for another couple of minutes until the sauce is silky smooth.
• Serve hot or cold.

Steps:

• Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.