Butterscotch Sauce Recipe – Shermis Passion

Butterscotch sauce is a creamy, smooth sauce made by flavoring with butter, fresh cream, sugar and butterscotch extract. Butterscotch sauce is a useful topping for puddings, cakes, ice cream, and even bread. It has a deep buttery flavor with a light caramel flavor that feels very comforting. This recipe is very useful when you want a quick topping for a dessert at home without much effort.

This sauce is used for ice cream, cakes, puddings and sometimes even for breads and pancakes. Its texture is thick and shiny which makes the taste of even simple sweets more rich and special. This recipe is easy to follow and does not require any special skills. This is a must try recipe.

About Butterscotch Sauce

Butterscotch sauce is a classic dessert topping that has long been used in baking and dessert making. It is prepared by melting butter and sugar together over low heat until it becomes sticky and bubbly. Fresh cream is then added which makes the sauce soft and silky.

The texture of this sauce should be creamy and slightly thick, not too runny. When it’s hot it will look a little thin but as it cools it will naturally become thicker. It has a buttery flavor with a sweet caramel flavor that goes well with many desserts, cakes and snacks.

There are slight variations in this recipe depending on the ingredients used. White sugar, brown sugar or cane sugar can be used depending on availability. Fresh cream can be made at home or purchased from the store, both work well in this recipe and give good results. It also tastes fresher and homemade.

I usually make this for cakes or whenever I have extra fresh cream left at home. It tastes much better than store bought sauces. This butterscotch sauce recipe is very easy to make and it is definitely better than store bought sauce.

Butterscotch Sauce Ingredients

• Brown sugar – I used for deep caramel flavor and brown color. You can also use cane sugar or white sugar but the taste will change slightly and the color will become lighter.
• butter -It just adds richness to the sauce. You can also use unsalted butter, just add a small pinch of salt to balance the taste.
• fresh cream – I used to make the sauce smooth and creamy. I used home made fresh cream, store bought fresh cream also works fine and gives similar results.
• butterscotch essence – I used it only for flavour, it gives proper butterscotch smell and taste to the sauce. You can add a little more or less depending on how spicy you like the taste.

Why does this recipe work

• This recipe has less ingredients and is easy to make at home.
• It gives smooth and shiny chutney without much effort.
• Butter and brown sugar together provide a rich and deep flavor.
• This recipe works well for many desserts and sweet dishes.
• It can be created instantly and also stored for later use.

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How to Make Butterscotch Sauce Step by Step

1. Get ready with all your materials. In a saucepan – add brown sugar and butter

2.Heat it on low flame. let it melt

3.It will become sticky and then start boiling. Let it boil, let it boil. Boil for one minute. Switch off.

4.Now add fresh cream to it and beat it well until it becomes soft and silky.

5. Add butterscotch essence. If you are adding food color then add it now. I did not add. After it cools completely, keep it at room temperature.

Cool and then store in a clean container. Keep in room temperature.

Expert Tips

• cooking sugar – I always cook sugar and butter on low flame. High flame will burn the sugar quickly and the recipe will get spoiled easily.
• mixing cream – I usually whip the cream well before adding it to the pan. Add the cream only after turning off the flame so that it does not curdle or curdle.
• choice of butter – I used salted butter so I did not add salt separately. If you are using unsalted butter, add only small pinch of salt, do not add more.
• consistency check The sauce should appear slightly thin when heated. It will thicken as it cools, so don’t overcook it thinking there is water in it.
• shaking method – While the sugar melts I keep stirring it so that it does not stick to the bottom of the pan. Do not leave it unattended even for a few minutes.

serving and storage

Serve with ice cream, cake or pudding, it goes great with vanilla ice cream, brownies and sponge cake. Let it cool completely before storing it. Fill the remaining chutney in a clean dry bottle and keep it in the refrigerator. Before using it again, heat it a little so that it becomes pourable.

general questions and answers

1.Can I use white sugar?

Yes, you can use white sugar but the flavor will be a little less intense. Brown sugar gives better butterscotch flavor and color.

2.Why has my chutney become grainy?

This happens when sugar is cooked on high flame or when cream is added to it while boiling. Always keep the flame low and add the cream carefully.

3.Can I skip the butterscotch essence?

You can leave it out but the essence gives a strong butterscotch flavor. Without it, this recipe tastes like plain caramel sauce.

4.Can I make it ahead?

Yes, this recipe can be made ahead of time and stored in the refrigerator. Before serving, heat it a little so that it becomes loose.

5. How long will this chutney remain good?

If it is properly stored in an airtight container and kept clean, it remains good for a few days in the refrigerator.

If you have any further questions about this Butterscotch Sauce Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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