Butterscotch Dessert Sauce
Rich and buttery, this sauce is a hit with young and old.
Good with ice cream or for a treat, with pancakes stacked with whipped cream, sliced bananas, and toasted pecan nuts.
Prepare ahead: The sauce can be refrigerated up to 1 week. To keep the sauce from separating, warm it in a few batches, letting the first portion heat before adding another.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time5 min
Cooking Time - Text5
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Five Ingredients or LessYes
Mealbreakfast, brunch, dinner, lunch
Taste and Texturebuttery, creamy, rich, sweet
Type of Dishdessert sauce
- 6 tbsp butter
- 2/3 cup packed light brown sugar
- Scant 1 cup heavy cream
Melt the butter in a small saucepan over low heat. Stir in the sugar and cook, stirring often, until the sugar dissolves.
Pour in the cream and stir until well combined and glossy. Increase the heat and boil gently, whisking, for 2 minutes, until thickened slightly. Remove from the heat and allow the sauce to cool. Serve warm or cold.
2008 Dorling Kindersley