Butterscotch Sauce

Butterscotch Sauce

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AARA_SHIPMAN 0

"It's a butterscotch sauce!"
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Ingredients

35 m servings 168 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Combine sugar, corn syrup, water and butter in a saucepan. Cook over medium heat, stirring occasionally, until butter melts and sugar dissolves. Remove from heat.
  2. Lightly beat egg. Pour hot sugar mixture into the egg in a steady stream, whisking constantly. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture has thickened; do not boil.

Reviews

16
  1. 16 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 flo...

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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 ...

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.

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 puddin...

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. Min...

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 flo...

This is an excellent butterscotch sauce! Very yummy!

i think this recipe is great! It is very delicous! What tastes grest is covering apples with the butterscoth sauce(like instead of carmel apples!) Youll love it!

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