Brown Sugar Sauce | Butterscotch Sauce | Foodomania

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Brown Sugar Sauce | Butterscotch Sauce

Feb 12, 2013         5 comments.

Tighten your seat belts for I have here a recipe for THE best sauce ever! I’ve always had a weak spot for butterscotch. So much so that I’m ready to give up a slice of Death by Chocolate cake for a slice of butterscotch cake. Imagine my delight when I found that brown sugar (or demerara sugar) gives me an amazing Butterscotch flavor?! I don’t even having to bother caramelizing the sugar, worrying about it burning etc!The recipe is similar to a Chocolate pudding I tried over a year ago; yet so different! Not making sense, am I? Why don’t I let the pictures do the talking and I’ll get on with the recipe. By the way, I used this sauce as topping for one of the tastiest cakes that I’ve ever baked (in my opinion). (Recipe – coming soon)

Here’s what you need –

To the brown sugar, add flour

Mix well & set aside

Melt butter on a large pan on low heat.

Add the mixture of flour & sugar to the butter

Mix well & let it cook for a minute. The mixture will resemble wet sand.

Add the milk (or cream)

Start mixing with a whisk or spoon

Keep whisking until the mixture thickens to your preferred consistency. It takes around 2 minutes of stirring (on low heat) for the mixture to resemble a sauce like consistency.

Switch of the flame & let it cool for a few minutes. Then add the vanilla essence (since I had butterscotch essence, I used that). Mix well.

Pass it through a sieve to avoid lumps & get a smooth sauce.

Serve! (This sauce should be used as a topping on ice cream / cakes etc. as soon as possible. Once it cools completely, it won’t be possible to ‘pour’ the sauce.

Print

Brown Sugar Sauce (Butterscotch Sauce)


  • Prep Time: 2 mins
  • Cook Time: 5 mins
  • Total Time: 7 mins
  • Yield: 2 cups (enough to cover 9 inch cake) 1x
Scale

Ingredients

  • 1 cup Brown Sugar (demerara sugar)
  • 2 cups Milk (or cream for a richer sauce)
  • 1.5 TBsp All purpose Flour
  • 1 TBsp Butter
  • 1 tsp Vanilla essence (or Butterscotch essence)

Instructions

  1. To the brown sugar, add flour. Mix well & set aside
  2. Melt butter on a large pan on low heat.
  3. Add the mixture of flour & sugar to the butter
  4. Mix well & let it cook for a minute. The mixture will resemble wet sand.
  5. Add the milk (or cream) & start mixing with a whisk or spoon
  6. Keep whisking until the mixture thickens to your preferred consistency. It takes around 2 minutes of stirring (on low heat) for the mixture to resemble a sauce like consistency.
  7. Switch of the flame & let it cool for a few minutes. Then add the vanilla essence (since I had butterscotch essence, I used that). Mix well.
  8. Pass it through a sieve to avoid lumps & get a smooth sauce.

Notes

  1. This sauce should be used as a topping on ice cream / cakes etc. as soon as possible. Once it cools completely, it won’t be possible to ‘pour’ the sauce.
  2. Once poured on the dessert you’re making, it doesn’t matter if it thickens. But for best results, make the sauce & pour it on the dessert right before serving
  3. If you let the sauce sit in the refrigerator for a few hours, it’ll harden & become like a mousse. (which is awesome, by the way!)

 





5 Comments on “Brown Sugar Sauce | Butterscotch Sauce

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