BUTTERSCOTCH SAUCE | FOOD WITHOUT BORDERS | EP 47

How is any one supposed to resist the temptation of devouring the entire jar. This liquid can be paired with many different things. It can be stored in the refrigerator for about a month and it’s that perfect arsenal to keep handy anytime of the year. You can serve it as a part of your fondue with fruits, bread, cake or my favorite, cauliflower (just kidding) or the simplest and the best, vanilla ICE CREAM.

NOTE: I cover this recipe in extensive detail on my blog. If you want to get it right the first time, you must read the notes.

You can find the written recipe and measurements here:

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MUSIC

Creative Commons — Attribution 3.0 Unported — CC BY 3.0

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[indiegemsthatjam]

The exotic sister of caramel sauce ... love it

[rubyannruizo]

Thanks for sharing...
How about the measurement of its ingredients.

[humukutullumah]

You didn’t try it on ice cream or anything??

[smitadalvi]

Did u use whipping cream or fresh cream

[divyalakshmi]

Can I use this for make a butter Scotch drip cake

[raisazarouni]

You didn’t mention the quantity of sugar, cream, and butter

[kayleemoss]

Can i use fresh milk instead of cream?

[neilmashalkar]

This didn’t work for me at all!! My light brown sug burned so much at the beginning and now tastes like it too! I kept it on medium heat... where did I go wrong?

[Harrypotterfan]

Whenever I make butterscotch it doesn’t froth up when I add the cream and butter idk what I’m doing wrong

[jonhviclorejo]

whats the difference of adding vanila and not?

[Harrypotterfan]

Also the butter nearly always seperates

[carolleenkelmann]

Butter-sco-ch sauce.- not butter-scots sauce. Fondue is a good idea