Best 11 Hot Butterscotch Sauce Recipes

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Hot butterscotch sauce is a delightful and versatile treat that can be used to enhance a variety of desserts and dishes. Whether you're looking to create a classic butterscotch pudding or add a touch of sweetness to your ice cream, this delectable sauce is sure to impress. Follow this recipe to learn how to prepare a rich and flavorful hot butterscotch sauce.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERSCOTCH SAUCE



Butterscotch Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 1 3/4 cups

Number Of Ingredients 5

1 1/4 cups packed light brown sugar
2/3 cup light corn syrup
1/4 cup unsalted butter
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

  • Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
  • Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
  • To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

BUTTERSCOTCH SAUCE



Butterscotch Sauce image

Butterscotch sauce takes its character from brown sugar. The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes. Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.

Provided by Kay Rentschler

Categories     condiments, ice creams and sorbets, dessert

Time 40m

Yield 3 cups

Number Of Ingredients 8

3 1/2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 cup light brown sugar
2 teaspoons corn syrup
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
2 teaspoons dark rum

Steps:

  • Pour cream into a large saucepan, and bring to a simmer over low heat. Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes. Pour hot cream into 4-cup glass measurer, and set aside.
  • In the same saucepan, melt butter over low heat until foamy. Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute. Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute. Remove pan from heat. Add salt, vanilla and rum. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 59 grams, Protein 3 grams, SaturatedFat 37 grams, Sodium 159 milligrams, Sugar 29 grams, TransFat 0 grams

BUTTERSCOTCH SAUCE



Butterscotch sauce image

Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous

Provided by Good Food team

Categories     Side dish

Time 15m

Number Of Ingredients 3

100g caster sugar
25g butter
300ml pot double cream

Steps:

  • Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

SCOTCH BONNET HOT SAUCE



Scotch Bonnet Hot Sauce image

Some of the hottest hot sauce you'll try.

Provided by reconstructdish

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 32

Number Of Ingredients 9

1 teaspoon vegetable oil
18 fresh Scotch Bonnet peppers, sliced and seeded
6 fresh jalapeno peppers, sliced
6 cloves garlic, crushed
½ cup minced onion
¾ teaspoon salt
2 cups water
¼ cup distilled white vinegar
2 tablespoons white sugar

Steps:

  • In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
  • Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
  • Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

Nutrition Facts : Calories 8 calories, Carbohydrate 1.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 55.5 mg, Sugar 1 g

EASY HOMEMADE BUTTERSCOTCH SAUCE



Easy Homemade Butterscotch Sauce image

Take ice cream sundaes to the next level with a recipe for quick and easy homemade butterscotch sauce made with just five simple ingredients.

Provided by Kelly Senyei

Time 10m

Number Of Ingredients 5

4 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1 teaspoon large-flake salt
1/2 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
  • Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
  • Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)

Nutrition Facts : Calories 1241 kcal, Carbohydrate 111 g, Protein 3 g, Fat 89 g, SaturatedFat 56 g, Cholesterol 283 mg, Sodium 2408 mg, Sugar 107 g, ServingSize 1 serving

HOT BUTTERSCOTCH SAUCE



Hot Butterscotch Sauce image

Make and share this Hot Butterscotch Sauce recipe from Food.com.

Provided by The Dunbar Chef

Categories     Dessert

Time 13m

Yield 8 serving(s)

Number Of Ingredients 4

4 ounces brown sugar
2 tablespoons golden syrup
1 1/2 ounces butter
1/8 pint evaporated milk

Steps:

  • Melt all the ingredients slowly (apart from the evaporated milk).
  • Once melted add the evaporated milk and simmer for 10 minutes.
  • Serve immediately once cooked.

Nutrition Facts : Calories 117.7, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.7, Sodium 47.9, Carbohydrate 18.8, Sugar 15.1, Protein 0.6

HOT MAMA BUTTERSCOTCH



Hot Mama Butterscotch image

Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist

Categories     condiment

Time 35m

Yield about 6 cups

Number Of Ingredients 7

8 ounces butter
4 cups light brown sugar
2 cups heavy cream
3 tablespoons vanilla extract
3 tablespoons apple cider vinegar
1 tablespoon cayenne pepper
1 teaspoon salt

Steps:

  • In a heavy saucepan, melt the butter over medium heat. As soon as the butter is melted, add the brown sugar and cook until bubbly, stirring occasionally. Reduce the heat and whisk in the heavy cream. Once the cream is incorporated, bring back to medium heat and cook for 10 minutes, stirring occasionally. Remove from the heat and whisk in the vanilla, apple cider vinegar, cayenne pepper and salt. Mix well, making sure there are no lumps.

THICK BUTTERSCOTCH SAUCE



Thick Butterscotch Sauce image

For the perfect consistency - thick but pourable - serve this sauce slightly warm.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream

Steps:

  • In a large skillet, melt butter over low heat. Add sugars and corn syrup. Using medium heat, bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving).

BRANDY BUTTERSCOTCH SAUCE



Brandy Butterscotch Sauce image

Make and share this Brandy Butterscotch Sauce recipe from Food.com.

Provided by AussieHusky

Categories     Sauces

Time 15m

Yield 550 ml

Number Of Ingredients 4

6 tablespoons unsalted butter
3/4 cup dark brown sugar
3/4 cup evaporated milk
2 tablespoons brandy

Steps:

  • Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5.
  • Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.
  • This Sauce will last for 3-4 months in the fridge.

HOT BUTTERSCOTCH



Hot Butterscotch image

Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.

Provided by Michelle Polzine

Categories     Drink     Dessert     Hot Drink     Cocktail     Non-Alcoholic     Butter     Rum     Milk/Cream     Butterscotch/Caramel     Winter     Christmas     Vegetarian     Soy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Serves 8 to 10

Number Of Ingredients 8

5 Tbsp. (70 grams) unsalted butter
¼ cup (45 grams) packed light Muscovado sugar
¼ cup (49 grams) packed dark brown sugar
2 Tbsp. (30 milliliters) water
3 Tbsp. (45 milliliters) heavy cream
4 cups (950 milliliters) whole milk
2 Tbsp. (30 milliliters) good-­quality dark rum (optional)
½ tsp. kosher salt

Steps:

  • Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10 minutes. Reduce the heat to medium-­low and continue cooking and stirring until the butterscotch is very dark and registers 300°F (150°C)-or very slightly above-on an instant-­read thermometer, about 10 minutes.
  • Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
  • Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.

QUICK BUTTERSCOTCH SAUCE



Quick Butterscotch Sauce image

Try adding a pinch of salt (or more to taste) right after the sauce has been removed from the heat. The salt offsets the sweetness of the caramelized sugar, creating a nice depth of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1/2 cup heavy cream
1/4 cup milk
1 teaspoon cornstarch
1 cup light-brown sugar
2/3 cup light corn syrup
4 tablespoons unsalted butter

Steps:

  • In a small bowl, combine cream, milk, and cornstarch; set aside. In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium-high heat, stirring, until butter has melted and sugar has dissolved, 4 to 5 minutes.
  • Reduce heat to medium-low. Add milk mixture; bring to a boil. Boil 30 seconds; remove from heat. Cool slightly before serving, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.

Tips:

  • Use high-quality butter and brown sugar for the best flavor.
  • Cook the sauce over medium heat, stirring constantly, to prevent burning.
  • Add a pinch of salt to the sauce to balance the sweetness.
  • If the sauce is too thick, add a little bit of milk or cream.
  • If the sauce is too thin, cook it for a few minutes longer or add a cornstarch slurry.
  • Serve the sauce warm over ice cream, pancakes, waffles, or French toast.

Conclusion:

Hot butterscotch sauce is a delicious and versatile dessert topping that can be used to enhance a variety of dishes. With its rich, buttery flavor and smooth texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give hot butterscotch sauce a try. You won't be disappointed!

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