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
  • 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


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.

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