Caramel Butterscotch Sauce

Caramel  Butterscotch SauceCaramel 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.
    1. Large bubbles: This means that you are nearing the creation of caramel–just keep whisking.
    2. Small bubbles: You are getting even closer, and you should start seeing a caramel color.
    3. 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.

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3 CommentsLeave a comment

  1. […] Caramel Butterscotch Sauce […]

  2. Love you recipes!I came across your blog from the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!

  3. Butterscotch-Almond Sauce on Foodista

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