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Real Butterscotch

Butterscotch used to be my least favorite sundae topping.  Ok, maybe it was tied for last place with strawberry sauce, but hot fudge or butterscotch?  Caramel or butterscotch? No contest.  Most commercial butterscotch sauce is so sweet it short-circuits your
2 Servings -
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Servings:2  | Calories:2236 | Total Fat:197g  | Chol:534mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 197g
303 %
Sat Fat 124g
620 %
Total Carb 125g
42 %
Fiber 0g
0 %
Sugars 116g
Cholesterol 534mg
178 %
Sodium 630mg
26 %
Protein 3g
5 %
72% Unsalted butter
13% Granulated sugar
7% Others combined
5% Brown sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/4 pound (115g) unsalted butter
2 tablespoons light corn syrup
3/4 cup (175ml) granulated sugar
1/4 cup (60ml) brown sugar
1/3 cup (80ml) heavy cream
2 teaspoons dark rum, bourbon or Scotch whisky
1 teaspoon vanilla extract
1/2 teaspoon fine salt
1/2 teaspoon fresh lemon juice

2. Stir in both sugars and scrape down the sides of the pan with a rubber spatula. Without stirring further, bring the mixture to a boil over medium-low heat. Cook (it will bubble gently) until it’s medium brown, 6-8 minutes. (If you have a candy thermometer and are inclined to use it, cook until it reads 245F (118C), but this level of precision isn’t really necessary here.)

Directions : View recipe directions on
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