Butterscotch Sauce

Butterscotch Sauce over Ice Cream

I was talking to some friends about ice cream sundaes and our favorite toppings. I had mentioned how much I loved a hot fudge sundae. My friend Jill said that she loved butterscotch sauce. I had to agree. I love a butterscotch sauce, too.

I had made butterscotch sauce before, but not in a very long time. I found my old recipe and made it. I thought it could be better, so I played around and tweaked it a little. The end result is bliss. Creamy, sweet, smooth and buttery with just a hint of saltiness.

This sauce is a great topper for ice cream, but is also a tasty sauce for cakes, and fresh fruit.

It is really easy to make, which is a nice bonus. Start to finish, this sauce can be done in about 10 minutes. No special equipment needed, either.

I used a heavy bottomed pan, which worked great. I didn’t want my sauce to scorch while cooking. I think I might have stirred it once, just to be safe.

The sauce will thicken when it cools down. Thickens even more once stored in the fridge. It is best served warmed up a little or at room temp.

So here is my butterscotch sauce recipe. Thanks Jill, for the inspiration.

Butterscotch Sauce

6 T. butter

½ c. half and half

½ c. brown sugar

1 t. molasses*

½ -1 teaspoon salt

1 t. vanilla

Melt butter in a heavy bottomed pan. Add remaining ingredients, except vanilla, to the pan. Stir to mix well, then bring to a boil over medium heat. Boil 5 minutes.  After 5 minutes, remove from the heat and stir in the vanilla. Sauce will thicken as it cools. Store in fridge and warm a little before using. Makes about a cup of sauce. Keeps for weeks in the fridge, but you’ll eat it long before that.

*The addition of a little molasses was because my original recipe called for dark brown sugar. I only had light brown sugar. I liked the flavor that extra molasses added to the finished sauce. Feel free to omit the extra molasses, or add a pinch more, depending on how dark you want your finished sauce.