Caramel Butterscotch Sauce Recipe - Cooking Index
Caramel Butterscotch Sauce Recipe - Cooking Index
| 1 lb | 454g / 16oz | Granulated sugar |
| 2 cups | 474ml | Water |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 1/2 cup | 118ml | Whipping cream |
| 2 teaspoons | 10ml | Vanilla extract |
Place the sugar in a small, heavy saucepan and cook over medium heat, stirring until the sugar dissolves, then cook without stirring until it is a deep reddish brown, 10 to 15 minutes. Pour in 1 cup of water and stand back to avoid the steam and splatter. Wait 1 minute, then add the remaining 1 cup of water and boil, stirring occasionally, until any hardened caramel has melted, 5 to 8 minutes.
Add the butter and boil until the mixture reaches 245 degrees on a candy thermometer, about 15 minutes; the coating on a spoon dipped into the mixture and then in cold water will have a gummy consistency. Stir in the cream and vanilla and simmer until it reaches the desired consistency; it should flow smoothly almost in a continuous drip off the spoon. This should take 2 to 5 minutes.
Let cool, then refrigerate until use. This sauce has a tendency to separate and granulate when cold, so it should be warmed up and stirred well before using.
This recipe yields 2 cups.
Each tablespoon: 88 calories; 30 mg sodium; 10 mg cholesterol; 4 grams fat; 2 grams saturated fat; 14 grams carbohydrates; 0 protein; 0 fiber.
Source:
The Los Angeles Times, 11-28-2001
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