Butterscotch Sauce Simmered Until Spoonable

Butterscotch Sauce Simmered Until Spoonable keeps the shopping list focused on light brown sugar, cold water, and corn syrup. It serves 2 Cups.

Count on 5 minutes of prep, 10 minutes of cooking, about 15 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ½ cups light brown sugar
• ¼ cup cold water
• 1 tablespoon corn syrup
• ¼ cup unsalted butter cut in small cubes and room temperature
• ¼ cup heavy cream room temperature
• ¼ teaspoon sea salt fine

How the cooking goes

1. Prepare a landing zone for the sauce. Cover a sheet tray with plastic wrap or have mason jars ready.
2. In a medium saucepan with high sides, combine light brown sugar and water. Stir to hydrate all the sugar. Then, add the light corn syrup.
3. Cook the sugar mixture on a medium heat. Allow the caramel to come to a boil before you disturb it. Once it has come to a boil, place the candy thermometer in the caramel.
4. Continue to cook until soft ball stage 234°F or 112°C.
5. Once it has reached the soft ball stage, place the pot on a kitchen towel. Whisk in the butter until completely combined, followed by the heavy whipping cream and salt. Stir until the salt is dissolved and simmer until a cohesive sauce is formed.
6. Continue to simmer the sauce for 1-2 more minutes to achieve a thicker consistency and ensure it is emulsified.
7. Pour into the prepared sheet tray or heat-safe bowl. Allow to cool at ambient temperature before moving to the refrigerator.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Dessert sauces, open Salted Caramel Sauce Simmered Until Spoonable and Streusel Topping for the Dessert Plate.