Comments on: ridiculously easy butterscotch sauce

By: April

April — Wed, 08 Feb 2012 21:18:21 +0000

WOW! I have made this 3 times since finding the recipe a few weeks ago. It really is so simple and absolutely delicious! Let me tell you, the end result compared to ANY store bought product, far surpasses the nominal amount of time required to make this sauce! I would go so far as to say that it’s dangerously addictive! I used it to drizzle…ok so maybe it was more than a drizzle, over a croissant pudding I made (similar to bread pudding but kicked up quite a few notches) and I decided to “spike” this batch of butterscotch sauce w/ rum and LAWD HAVE MERCY! It was divine, words fail. Anyway, for anyone who is on the fence about making this; y’all best get on over, you will NOT regret it. I love this blog Deb, thanks for sharing!!

By: Frances

Frances — Thu, 15 Dec 2011 05:26:14 +0000

Butterscotch sauce made with great success, first a single batch (which just fits in a little 8 oz. jelly jar with enough left over for sampling) and then a double batch and I think it will be followed by another double batch… all into more jelly jars and into the fridge and off to deserving friends.

I will note that I accidentally made batch number 2 a browned-butter butterscotch, which did not hurt it one bit.

By: Becky

Becky — Wed, 14 Dec 2011 08:07:11 +0000

Would it be possible to harden this and use it in place of butterscotch chips (not available where I live) for a blondie recipe?

By: Fran

Fran — Fri, 29 Apr 2011 23:56:47 +0000

Hey just in case anyone is tempted to try to ‘lighten up’ this recipe by using evaporated milk instead of heavy cream, it Does Not Work. The whole thing curdles and separates. It still tastes great, but the consistency is terrible so it’s not fit to give away. However, this is a fantastic recipe when made the right way. :)

By: abby

abby — Sat, 19 Mar 2011 01:05:56 +0000

I love your “surprise me” feature on the site. Have this cooling on my counter as I sit here!

By: Ann

Ann — Tue, 25 Jan 2011 13:37:28 +0000

I’ve made this sauce so many times. It’s my favorite recipe on your blog. It’s the best ice cream sauce I’ve ever had. Plus, it’s so easy to make.

By: Jess

Jess — Mon, 24 Jan 2011 04:22:59 +0000

Made this tonight, and it was wonderful! We only had regular (salted) butter, but it was still perfect, in my opinion. And so easy! This will definitely be made again soon. Thanks, Deb!

By: Nadia

Nadia — Sun, 02 Jan 2011 21:21:52 +0000

Thanks for the weights, Deb! I’ve now made this sauce 4 times and it really is easy and delicious! Tonight I didn’t have any “heavy” cream (I think that’s double cream in the UK?), so I used “single” cream. The result was identical, except that it was slightly less thick and a little easier to pour. It also didn’t set as solid, so an excellent substitute :0)
If it’s not too much trouble, plz could u givr me the weights for your Deep, Dark, Salted Butter Caramel Sauce? Sorry, but we don’t use cups in the UK. I did see a conversion chart once, and I’m sure I could Google it, but I remember getting confused by whether the item was a liquid, a powder or something like nuts? Then the cup/weight seemed to vary? Many thanks :0)

By: deb

deb — Wed, 22 Dec 2010 19:21:07 +0000

Hi Nadia — Now updated with full weights!

By: Nadia

Nadia — Wed, 22 Dec 2010 01:09:26 +0000

I’m in the uk and just come across yr recipe. It looks fab but plz can u convert the cups to a weight for me? You give the weight and cups for the butter but nothing else. I’m thinking maybe u can use a drinking cup as long as you use the same throughout? Weight/UK measurements would be simpler for me :0). Many thanks