Chef's Table

Butter “Scotch” Sauce

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.

CourseDessert
CuisineAmerican, Beer Cuisine, Irish, Vegetarian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionIce Cream, Sauce, Syrup
BreweryBeer Advocate
CompanyStraus Family creamery

Servings	Prep Time
16servings	5minute

Cook Time

15minute

Servings	Prep Time
16servings	5minute

Cook Time

15minute

Ingredients

1 1/2cup sugar, organic
1/2cup Scotch Whiskey
1/4cup waterfiltered, if needed
1/2teaspoon salt, kosheror smoked salt, if the Scotch is on the peaty side
1/2cup butter, unsalted, European style,with a higher butter fat %
1teaspoon vanilla extract, Bourbon based

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.