I can’t wrap my head around it – some people call it Caramel Sauce, others Butterscotch. But they’re all talking about a rich, delicious, luscious sauce.
Now some say Butterscotch is made with brown sugar, Caramel with white sugar, scorched. Then there’s those who say the “scotch” in butterscotch is an adaptation of the word scorched.
So I’ll just call it delicious, quick and easy and leave it at that. Minutes to make, this brown sugar/butter mixture from Fannie Farmer will win you over.
When you’re sitting around some night watching a movie and think, “I wish I had some caramel!” think of this. Although I’m not sure if “normal” people sit around watching tv and thinking about caramel. It might be just me. 🙂
When you have some apples or pears and want to dress them up, don’t buy that dip from the store! Nope. Make this. 🙂 When you have a little cake or a little ice-cream you’d like to fancy up – maybe for unexpected company, make this.
Ummm. you can thank me later!!:)
Easy Caramel or Butterscotch Sauce
- 1 cup light brown sugar
- 1 stick of butter
- 1/2 cup heavy cream (1/2 & 1/2 will work)
- 1/4 teaspoon Vanilla, or your favorite extract or appropriate alcohol
In a small, heavy saucepan combine all the ingredients except for the extract, if using.
Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce does not burn. If necessary, reduce heat to avoid burning
Remove pan from heat, add the optional pure extract if using or other flavor of your choice, and whisk well. Serve warm or cold.
Stores several weeks in the fridge. If you have any crystallization, just reheat.
from the kitchen of http://www.frugalhausfrau.com, from Fannie Farmer
I will be sharing this recipe at our very own Throwback Thursday and Fiesta Friday. Our Fiesta Friday co-hosts this week are Antonia @ Zoale and Petra @ Food Eat Love.
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