Brown Sugar Sauce | Butterscotch Sauce
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.
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
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
- 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.
Notes
- 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.
- 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
- 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!)
Hi Kavi, thank you so much for sharing the butterscoth sauce. It look really good, I bookmark this.:)
Have a great week ahead.
Hi, there’s a well-deserved award waiting for you at http://www.theyogivegetarian.blogspot.com from Saturday 🙂
Reminds me of my mum; she used to make butterscotch sauce to pour on icecream 🙂
good one kavi; am hooked to demerara too these days; like the idea of sauce with it
I love butterscotch flavour too especially in cakes and breads…