Butter “Scotch” Sauce

Butter “Scotch” SauceAdding the Scotch back into the classic butterscotch adds depth and complexity to this Butter “Scotch” Sauce recipe. Select your favorite Scotch, single malt or blended, and remember that each Scotch has its own distinct flavor characteristics and profiles that will influence the final product depending upon which region it originates from Highland, Lowland, Speyside, or Islay.

As this is such a simple recipe, with very few ingredients, selecting the right ingredients will result in a better-finished product. the flavor of butterscotch comes mostly from butter and a combination of sugar and brown sugar. I use the best butter I can get my hands on. Straus Family Creamery makes a delicious butter from their cows. It’s made in the European style, which has a higher butterfat content than just standard butter.  I prefer the unsalted version, allowing me to add as much or as little salt as I want. To make this recipe even more interesting, one can add smoked salt, to play off the style | type of Scotch being used in the recipe.  The smoked salt will play up the peat smoke, giving more complexity to the final Butter “Scotch” sauce. This plays with the “Salted Caramel Sauce” flavor concept, yet with a more flavorful Scotch, making an even better Butter “Scotch” Sauce.

For sugar, a blend of sugar creates the best butterscotch flavor. Organic sugar is different than just regular white or granular sugar. For it to be labeled organic, there aren’t any pesticides used on the sugar cane in the fields and the sugar has to be made in a 24 hour time period. The final sugar isn’t fully stripped of all the nutrients, as the sugar has a light golden hue. Not being bleached and ultra-processed, leaves some caramel and vanilla flavors in the final sugar, that add to the final flavor in this butterscotch sauce recipe. I also use a light brown sugar, as the darker brown sugar can burn easier and tends to add a too strong of a flavor to the butterscotch sauce profile.

Try this Butter “Scotch” Sauce over ice cream to create your favorite sundae, or create a great flavor ripple by swirling it into brownie batter or homemade ice cream.  Use this Butter “Scotch” Sauce into frosting for cakes, cupcakes, or a filling for either baked goods. This recipe also makes a wonderful gift. Just can it in a Mason | Ball jar and seal, following canning procedures, making sure the jars are sterile.

If you love butterscotch, in a pudding format, I strongly suggest you check out my Butterscotch Miso Pudding recipe.

 

Makes: just shy of 2 cups

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

Butter “Scotch” Sauce
Votes: 5
Rating: 4
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Putting the Scotch back into the Butterscotch sauce. This Butter “Scotch” Sauce recipe uses brown sugar, sugar, scotch, butter, and a touch of salt. It's very easy to make and tastes so much better than any store-bought version.
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: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Putting the Scotch back into the Butterscotch sauce. This Butter “Scotch” Sauce recipe uses brown sugar, sugar, scotch, butter, and a touch of salt. It's very easy to make and tastes so much better than any store-bought version.
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 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

Butter “Scotch” Sauce 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, 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.
  • Irish Whiskey Smoked Salt Caramel Sauce
  • Check out my Butterscotch Miso Pudding recipe.

 

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Sean Paxton

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