This is a print preview of "Caramel Butterscotch Sauce" recipe.

• Click here to print
• or return back to Caramel Butterscotch Sauce.

Caramel Butterscotch Sauce Recipe

by Global Cookbook

Ingredients

1 lb granulated sugar 2 c. water 1/2 c. butter - (1 stick)

1/2 c. whipping cream 2 tsp vanilla extract

Directions

1. Place the sugar in a small, heavy saucepan and cook over medium heat, stirring till the sugar dissolves, then cook without stirring till it is a deep reddish brown, 10 to 15 min. Pour in 1 c. of water and stand back to avoid the steam and splatter. Wait 1 minute, then add in the remaining 1 c. of water and boil, stirring occasionally, till any hardened caramel has melted, 5 to 8 min.
2. Add in the butter and boil till the mix reaches 245 degrees on a candy thermometer, about 15 min; the coating on a spoon dipped into the mix and then in cool water will have a gummy consistency. Stir in the cream and vanilla and simmer till it reaches the desired consistency; it should flow smoothly almost in a continuous drip off the spoon. This should take 2 to 5 min.
3. Let cold, then chill till use. This sauce has a tendency to separate and granulate when cool, so it should be warmed up and stirred well before using.
4. This recipe yields 2 c..
5. Yield: 2 c.

© 2024 CookEatShare