Butterscotch Sauce
by Tarla Dalal
Added to 114 cookbooks
This recipe has been viewed 37510 times
Here is how to make Butterscotch Sauce from scratch, using the most basic ingredients. You will be amazed by how well it turns out. Enjoy the sweet and enamoring flavour of this sauce with puddings, ice-creams, pastries and just about any dessert. One thing to remember is that this sauce must always be used warm, as it gets hard like a toffee when it gets completely cool. So, if it gets too cool, re-heat it slightly before using. Also handle this sauce carefully as it tends to stick on and scorch if it falls on your skin.
Method- Heat the sugar in a broad non-stick pan on a medium flame for 4 to 5 minutes, while stirring continuously.
- Remove from the flame, add ¼ cup of warm water and mix very well. Switch on the flame and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
- Add the butter and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Cool slightly and use as required.
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Nutrient values (Abbrv) per tbsp
| Energy | 91 cal |
| Protein | 0.2 g |
| Carbohydrates | 13.5 g |
| Fiber | 0 g |
| Fat | 4.1 g |
| Cholesterol | 4.3 mg |
| Sodium | 17.1 mg |
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5 of 10 users found this review useful
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