Butterscotch Sauce

Products Used
Butterscotch sauce imperial


  • 1 1/2 cups Imperial Sugar Light Brown Sugar
  • 2/3 cup light corn syrup
  • 1/3 cup water
  • 1/4 cup (1/2 stick) butter
  • 1/8 teaspoon salt
  • 2/3 cup heavy cream or evaporated milk
  • 1 teaspoon vanilla extract


      1. In a medium saucepan, mix brown sugar, corn syrup, water, butter, and salt together. Over medium heat, bring the mixture to a boil, do not stir, and let it cook until it reaches 236°F (soft ball stage).
      2. Remove from heat and cool mixture to lukewarm.
      3. Stir in cream and vanilla.
      4. Pour into a heatproof jar and store in the refrigerator. Use within one month.
      5. To reheat before serving, pour into saucepan and warm over low heat; or set jar in a small pot of simmering water.
      Rate & Review
      or to post comments

      Oops.. there is no Spanish translation to this recipe