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The Washington Post

Easy Butterscotch Sauce

Easy Butterscotch Sauce 1.000
Mar 7, 2007

A rich, buttery sauce with a thick, creamy consistency. Serve warm over unfrosted vanilla, spice or sponge cake and/or ice cream. It's also good over sauteed pears or bananas. Covered and refrigerated, it should last a week or two.


Servings: 1 cup
Ingredients
  • 4 tablespoons unsalted butter
  • 1/2 cup packed dark or light light brown sugar
  • 1/2 cup heavy cream
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Directions

Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and stir until well blended. Bring to a very gentle boil and cook for about 5 minutes, stirring occasionally. Remove from heat and add the vanilla extract, stirring to combine. Serve warm or cold; the sauce will thicken as it cools. Store refrigerated in a covered container.


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Recipe Source

Adapted from "The Perfect Cake" by Susan G. Purdy (Broadway Books, 2002).

Tested by Renee Schettler.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon serving : 69


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 4g 20%

Cholesterol: 18mg 6%

Sodium: 22mg 1%

Total Carbohydrates: 5g 2%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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