Butterscotch Sauce
4 servings
30 minutes
Butterscotch sauce is a delightful treat of British cuisine, known for its creamy flavor with subtle caramel notes. Its history dates back to the 19th century when culinary masters experimented with the combination of sugar, butter, and cream to create the perfect dessert complement. This sauce has a velvety texture and soft sweetness that harmonizes with vanilla and rum aromas, while a hint of lemon juice adds sophistication. Butterscotch pairs perfectly with ice cream, pastries, pancakes, and even hot drinks, imparting a rich, warming taste. Its simplicity in preparation makes it accessible for home kitchens, and its versatility allows for creative presentation to create unforgettable gastronomic moments.
1
In a saucepan, over medium heat, heat the oil, corn syrup, and water, stirring constantly, until the oil melts.
- Sweet cream butter: 8 tablespoons
- Light corn syrup: 2 tablespoons
- Water: 0.3 glass
2
Add sugar.
- Caster sugar: 0.8 glass
- Brown sugar: 0.3 glass
3
Mix well, cleaning the walls of the pot.
4
Bring to a boil.
5
Cook for 6-8 minutes until the mixture turns light brown
6
Remove from heat.
7
Carefully add cream (thick sour cream), rum, vanilla, salt, and lemon juice.
- Double cream 40% fat: 0.3 glass
- Dark rum: 1 teaspoon
- Vanillin: 1 teaspoon
- Salt: 0.5 teaspoon
- Lemon juice: 0.5 teaspoon
8
Mix until homogeneous.
9
Cool the sauce to room temperature.
10
Serve with ice cream.
