"It's a butterscotch sauce!" — AARA_SHIPMAN
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egg, lightly beaten
light corn syrup
This sauce is wonderful if you TEMPER the egg. Heat all of the ingredients (minus the egg) until the sugar dissolves, beat the egg in another bowl, add the hot sugar mixture while whisking. Add egg and sugar mixture back into the pan and cook just until it thickens, whisking constantly. You'll have a great, SMOOTH sauce!
I didn't like that I had to strain the butterscotch several times, because no matter when I put the egg in or how much I beat the egg, it cooked. It was awful to see the egg whites and yolk floating through the butter scotch. Tablecream would have been better.
I tried this and it is excellent. I had no trouble with the egg as I cooked the sauce in a double boiler and used a whisk to stir it while cooking.
This recipe was very good. My Kids loved it on Ice Cream. The left overs keep well in the frig. No lumps or egg chunks for me, I cooked it on low and took my time.
Delicious! I was looking for something to put over bread pudding, and this was excellent! I had no trouble getting it to mix and get smooth.
I used heavy cream instead of the egg and used Golden Syrup instead of Corn Syrup as I can't get it where I live. The sauce doesn't thicken till it starts to cool down so don't over cook it. Mine indeed up being too thick after it had fully cooled. Still tasted great though!
This is an excellent butterscotch sauce! Very yummy!
For those people with egg floating & cooking, etc., you need to find out how to "temper" the egg. This is a process that must be done, when making certain sauces, custards, cream pies or pudding.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 168
** Calories from Fat: 57
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