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butterscotch sauce

message posted 02-Dec-09 13:44:24
why does no one make butterscotch sauce any more. they all make Toffee sauce
message posted 10-Feb-10 06:27:24
Maybe because the difference is just not recognised.And because it is easier to make, and guaranteed not to split.
I always add a pinch of salt to mine, works wonders, almost seeking out the umami.
happy days....
Big love,
message posted 09-May-11 03:40:56
Commercial sauces usually contain little in the way of butter or real caramelized sugar. These will make the difference.......a strong amber caramel and a butter finish.
Rachel White
Rachel White
message posted 04-Jul-11 11:29:43
Butterscotch sauce is one of the easiest things to make which is very tasty as well as healthy also.

Recipe for making Butterscotch sauce


* 160ml (2/3 cup) thin cream
* 155g (3/4 cup, firmly packed) brown sugar
* 50g (2 1/2 tbs) butter, cubed
* 2 tsp vanilla essence


1. Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
2. Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.

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