Butterscotch Sauce II Recipe - Allrecipes.com
Butterscotch Sauce II Recipe
  • READY IN 15 mins

Butterscotch Sauce II

Recipe by  

"The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2007

The recipe "as is" is good, but you notice sweet first and taste second (not ideal). I added another Tbsp of butter (total of 1/4 cup) and a dash more of milk, and 1/2 tsp of vanilla - the flavor was so much better and more rich (less pure sugar taste). We really enjoyed this recipe with those tweaks. On another note, DON'T let it boil - the texture becomes grainy (I unwisely thought I could do dishes AND stir occasionaly... but out of sight, out of mind. The flavor was still great, though, and we'll make this again) Thank for the recipe :)

 
Most Helpful Critical Review
Oct 31, 2012

Not as buttery tasting as I was looking for, the flavor got lost on vanilla icecream. Even tried adding another tb. butter. Update: Adding a touch of butter flavoring helps with this recipe. I used a combo of brown sugar, white sugar and syrup to make a better color and then followed the recipe as usual. Adding a drop or two of yellow food coloring makes it prettier if you do this. But that's up to you. Remember brown sugar muddles the color but adds richer flavor. However, just adding the butter flavoring helped the most.

 

44 Ratings

Jul 31, 2007

Very good, but follow instructions exactly! If you let it boil, it gets gritty. Also, I added a little vanilla, but it tasted better without it - does not need vanilla, nor salt! An extra tablespoon of butter does not hurt, however. I made it a second time using margarine, and that worked well, too.

 
Feb 15, 2006

Very easy and wonderful. Cook a little while on low until sugar disolves for best results.

 
Oct 06, 2006

I used honey for the corn syrup, just because we didn't have any. My kids loved it on vanilla icecream. My son insists we keep this recipe forever.

 
Jun 10, 2008

This is a very thin sauce. I cut back the milk to 1/8 cup and did not boil. Paired it with the Super Duper Easy Apple Cake recipe.

 
Feb 15, 2008

Yum! Just beware: if you are looking for a sauce that is thick and syrupy, this isn't it. It's quite liquidy.

 
Jan 30, 2009

Yummy & easy! For a less sweet version I used 3/4 cup brown sugar, 1/2 cup milk and add 2 tsp cornstarch (to make it thicker).

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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