Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
about 1 3/4 cups

Ingredients

Directions

Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).

Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.

To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Shrimp with Cocktail Sauce

Recipe courtesy of Ina Garten

Cranberry-Orange Sauce

Recipe courtesy of Tyler Florence

Make-Ahead Cranberry Sauce

Recipe courtesy of Ina Garten

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword