Butter “Scotch” Sauce

ButterScotch-Sauce-300Adding the Scotch back into the classic butterscotch adds depth and complexity to this sauce. Select your favorite Scotch, single malt or blended, and remember that each Scotch has its own distinct flavor characteristics that will influence the final product depending upon which region it originates from: Highland, Lowland, Speyside or Islay.  Try over ice cream to create your favorite sundae, or create a great flavor ripple by swirling it into brownies or ice cream.

Makes: just shy of 2 cups

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Mar 2010 | Issue #38

Butter “Scotch” Sauce
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Putting the Scotch back into Butterscotch sauce
Servings Prep Time
16 servings 5 minute
Cook Time
15 minute
Servings Prep Time
16 servings 5 minute
Cook Time
15 minute
Butter “Scotch” Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Putting the Scotch back into Butterscotch sauce
Servings Prep Time
16 servings 5 minute
Cook Time
15 minute
Servings Prep Time
16 servings 5 minute
Cook Time
15 minute
Ingredients
Servings: servings
Units:
Instructions
  • In a heavy-bottomed pot, place over a low heat, adding the sugar. Continue to stir, letting the sugar melt, then stop stirring and let the sugar syrup turn a deep golden-brown color. This will take about 10 - 15 minutes. Mix together the water, Scotch and a pinch of salt, then tilt the pot slightly and pour the liquid down the side of the pan. Be careful of the steam and some bubbling, as this could cause a very bad burn. The sugar will clump up, but bring the mixture back to a simmer and the caramel will dissolve back into the sauce. Once dissolved, remove from the heat and stir in the butter. Once melted, just add the vanilla, and the sauce is ready to serve. This sauce can be refrigerated for up to two weeks, if it doesn’t disappear before that.
Recipe Notes

Recipe Alternatives:

  • Instead of Scotch, try adding Bourbon. This whiskey will add a different flavor profile, but still complement the sauce.
  • Substituting Rum for the Scotch will also change the sauce, but depending on what flavors of ice cream are used with it, can add an extra dimension of flavors, bringing out other flavors in the sundae.
  • A half-cup of creamy peanut butter and quarter-cup of heavy cream can be mixed in once the caramel has been dissolved. Bring back to a boil for 2 minutes and remove from heat, leaving out the butter and adding the vanilla.  Click Here for the recipe.
Sean Paxton

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