Butterscotch Sundae Sauce Recipe

Ever wonder how to elevate your dessert game? Let me take you on a scrumptious journey to concoct a rich and velvety butterscotch sauce that’ll leave you and your friends swooning.

I adore the deep, toffee-like flavor of butterscotch. This Butterscotch Sundae Sauce is a sumptuous dessert topper that adds a layer of flavor and sweetness to any sundae.

Its richness comes from these ingredients:

• dark brown sugar
• heavy cream
• a hint of salt
• a whole lot of butter that makes the texture of this sauce buttery and luscious, drippy and pourable, and totally conducive to sundae making.

Butterscotch Sundae Sauce Recipe Ingredients

• Dark Brown Sugar: Packed with molasses, it adds deep, rich sweetness and flavor.

  High in carbohydrates.

• Heavy Cream: Makes the sauce creamy and smooth.

  Rich in fat and enhances texture.

• Unsalted Butter: Adds richness and depth; essential for smoothness.
• Salt: Balances sweetness and enhances the butterscotch flavor.
• Vanilla Extract: Adds aromatic warmth, enhancing the deep flavors of butterscotch.

Butterscotch Sundae Sauce Recipe Ingredient Quantities

• 1 cup packed dark brown sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

How to Make this Butterscotch Sundae Sauce Recipe

1. In a medium saucepan, mix the dark brown sugar, heavy cream, butter, and salt. Place the saucepan over medium heat.

2. Keep stirring the blend without stopping until the butter has turned to liquid and the sugar is completely mixed in.

3. Ensure the mixture reaches a gentle boil, and stir it often to keep it from burning.

4. Let the mixture boil for roughly 4-5 minutes, keeping up a mild boil.

5. Pull the saucepan from the fire and mix in the vanilla extract.

6. Allow the sauce to cool slightly in the saucepan for a few minutes. This will give it a chance to thicken further.

7. Quand la sauce au beurre de scotch a terminé son temps de cuisson, la verser dans un bocal ou un autre récipient qui résiste à la chaleur, tout en étant suffisamment mignon pour ne pas avoir besoin d’être caché au réfrigérateur.

8. Let the sauce cool completely before sealing the container.

9. Put the sauce in the fridge; it will firm up while it’s cooling down.

10. Warm the sauce gently, and then drizzle it over ice cream or your preferred dessert. This should be done to serve.

Butterscotch Sundae Sauce Recipe Equipment Needed

1. Medium saucepan
2. Wooden spoon or heat-resistant spatula
3. Measuring cups
4. Measuring spoons
5. Heat-resistant container or jar for storage
6. Stove or cooktop
7. Refrigerator

FAQ

• Q: Can I use light brown sugar instead of dark brown sugar?A: Yes, you can use light brown sugar, but the sauce will have a milder flavor and a lighter color compared to using dark brown sugar.
• Q: How do I store the butterscotch sundae sauce?A: Keep the sauce in an airtight container in the refrigerator for a maximum of two weeks. Before serving, ensure it is warmed thoroughly, yet gently.
• Q: Can I substitute milk for heavy cream?A: Using milk instead of heavy cream in this recipe is not a good substitute.
  If you do, expect a runny sauce that won’t coat a spoon, and also expect a flavor that is kind of butterscotchy but isn’t really.
• Q: Is there a way to make this sauce dairy-free?A: You might like to give blending coconut cream with free-from dairy butter a go, although the flavor might differ a smidgen from the conventional kind.
• Q: How can I thicken the sauce if it is too runny?A: On low heat, simmer the sauce for a few more minutes, stirring constantly, until it reaches the desired consistency.
• Q: Can I make this sauce ahead of time?A: Of course; preparing it in advance is a real boon. Just refrigerate it and rewarm it on the stovetop when it is time to serve.

Butterscotch Sundae Sauce Recipe Substitutions and Variations

Substitute 1 cup of granulated sugar plus 1 tablespoon of molasses for dark brown sugar.
For heavy cream, use a half cup of half-and-half or a dairy-free alternative like coconut cream.
Use salted butter instead of unsalted butter; however, in the recipe, either omit or decrease the added salt.
For the vanilla extract, substitute with 1 tablespoon of vanilla paste or 1/2 teaspoon of vanilla powder.

Pro Tips

1. Use a Candy Thermometer: To ensure perfect consistency, use a candy thermometer to monitor the temperature. Aim for around 220°F (104°C) when boiling the mixture to achieve the ideal caramel texture.