Caramel Butterscotch Sauce
1 cup Granulated Sugar
2 Tbsp Water
1 tsp Corn Syrup
1 Tbsp Butter
4 Tbsp Heavy Cream
1/2 tsp Vanilla
1/2 cup Butterscotch Morsels
- In a deep sauce pan or saucier pan, Whisk the Sugar, Water, and Corn Syrup. Heat on medium heat.
- As this heats up, keep in mind it will get VERY hot – like 265°F. You cannot leave this unattended, and you must be very careful.
- Whisk as it heats up.
- The Sugar dissolves in the Water and is mixed with the Corn Syrup preventing crystallization. As it cooks, there will be several stages to watch for.
- Large bubbles: This means that you are nearing the creation of caramel–just keep whisking.
- Small bubbles: You are getting even closer, and you should start seeing a caramel color.
- No bubbles: This means the caramel is cooked. Time to remove from the heat
- When the caramel reaches the “No Bubbles” stage, CAREFULLY add the Heavy Cream. There will be steam, and it will be very hot, so be very careful.
- Remove from the heat and add the Vanilla, Butter, and Morsels, stirring constantly. The mixture is still very hot.
- Caramel Glaze is ready
You can use this as a Dip or a Sauce to cover deserts.