Butterscotch Sauce

The yummiest Homemade Butterscotch Sauce ever!! This is what my kids say about this finger-licking sauce. Before making it at home don't knew why but I always thought that making it will be quite a messy and time-consuming affair and bought the store ones, be it the caramel or butterscotch sauce. The recipe is from the book that I got while doing my Patisserie diploma. I made this sauce quite a lot of times for my clients while doing my home baking venture in India and they just loved this one and till now also tell me that they miss this homemade sauce. I use it in making Butterscotch cakes and cupcakes and puddings. I and my elder one love it on vanilla ice cream and my little one loves to drizzle on the pancakes. All three of us are fans of caramel and butterscotch sauce and whenever I make these, three together and finish up the sauce that sticks to the pan after transferring it to the jar/bottle. It stays good for 15-20 days during summers and a little more in winters. Many people ask me why two different sauces .. Caramel and Butterscotch.. what's the difference??.. I say because these are different.. Butterscotch is very much similar to creamy Caramel sauce, the difference is in the sugar used for making these. Caramel is made using white sugar and Butterscotch is made using brown sugar(dark or light) but the magical ingredient that lifts up the taste of butterscotch and makes it different from Caramel is Vanilla Essence. Don't forget to add it your butterscotch sauce to get the distinct taste.Let's see how I made this finger-lickingly delicious sauce!!

Combine sugar and water in a heavy bottomed pan. Bring to boil, stirring continuously. Cook the sugar mixture till it starts bubbling.

Add soft butter and mix in the sugar mixture. Bring it to boil.

Remove the pan from heat let it cool it for a minute. Keep stirring not to further cook the sugar.

Add cream to the mixture stirring the mixture. Add cream slowly to the mixture, as sugar can splatter when adding the cold cream to hot sugar mixture.

Return the pan to heat and stir continuously for next 2 minutes. If you have the food thermometer, cook the mixture till 240°F or 115°C.

Let it cool a bit and transfer to a heat-proof bowl and microwave safe bowl.

Whenever you have to serve it, just warm the jar in a pot of simmering water or take some spoonfuls in a microwave-safe bowl and microwave it for 20-30 sec. Use it on hot or warm on ice-creams, pancakes, warm bread or add on to that extra taste to your sundae!!

Making it is so easy, it is ready in just 10 minutes, from start to finish, needs a little bit of stirring and all done. Before you start preparing the sauce to keep all the ingredients ready and within reach. Also, it thickens up when cooled so store it in a microwave-safe or heatproof jar. Just warm it a little and it is ready to be used on ice creams, pancakes, quick breads and muffins.