Butterscotch Sauce

Mark Boughton/styling: Teresa Blackburn
  • Yield: 1 1/2 cups
  • Prep: 10 mins
  • Cook: 10 mins


1cup packed dark brown sugar
1/4cup corn syrup
1/2stick (4 tablespoons) butter
2/3cup heavy cream
2teaspoons vanilla
1/2cup chopped pecans (optional)


  1. Combine the sugar, honey, and butter in a small heavy saucepan over medium heat. Bring to a boil, and cook 10 minutes (without stirring) until candy thermometer registers 280F.
  2. Remove pan from heat, and stir in cream, vanilla  and pecans (if using). Serve warm or chilled. Store in refrigerator up to 2 months.

Get every new post delivered to your Inbox.

Join 302 other followers