Comments on: ridiculously easy butterscotch sauce

By: Jen

Jen — Tue, 13 Jul 2010 02:31:06 +0000

WOW. This recipe is utterly amazing. I fancy myself a decent cook, but I’ve always had big trouble when it comes to caramel sauces… and this one turned out absolutely perfect on the first try. It’s just the right amount of salty, vanilla-y goodness. I made it for company (not smart with my caramel sauce track record I know) and 5 people ate most of a double batch plus a half gallon of vanilla bean ice cream- in complete silence, in about 10 minutes.

By: Za

Za — Mon, 21 Jun 2010 00:57:44 +0000

HI Deb,

I’ve had it sitting for abt 3 weeks now in the fridge. How’d I know if it still can be eaten? I just took a little taste and it still tastes the same..How do I know when butterscotch spoils?

By: jess

jess — Thu, 10 Jun 2010 06:27:26 +0000

HOLY SMOKES- BUTTERSCOTCH , I AM IN LOVE! i read this recipe and made it right away LOL at 12 midnight here in Los Angeles;) it seemed to be too good to be true and me being the one to never turn down sweets, well, um , i have the most guilty look on my face!!!! thanks so much for this one- i want to repost it on my blog lualosangeles.com it’s so slap yo mama good! Thanks again Deb!!!!

By: Pierre

Pierre — Thu, 03 Jun 2010 22:07:16 +0000

I made this once a while ago and the sauce completely separated so I had to throw it out. I have another great butterscotch recipe I made a few times without any problems and have been using and today it separated while cooling. :(

By: Rachelle

Rachelle — Thu, 03 Jun 2010 15:28:38 +0000

Thick, grainy, spreadable like a butterscotch paste. The reason more experienced cooks understandably feel ‘bamboozled’ is that making this sauce is not a matter of 4 ingredients boiled, stirred and plopped over ice cream. This is not the first time I’ve wasted quality ingredients (Cauliflower onion, mustard tart?). I know now to go to the source rather than be taken in by great photos and tinkered recipes.

By: Tora

Tora — Wed, 26 May 2010 14:19:10 +0000

Oh Goodness! Thank you so much for this. I will never wear a bikini again, but I’ll still have a wonderful life, thanks! I’m making this tonight. RAWR

By: BethR

BethR — Wed, 26 May 2010 02:14:30 +0000

Shuna Fish Lydon would be proud. Well done Deb!

By: KelleeG

KelleeG — Mon, 26 Apr 2010 10:27:22 +0000

7.03pm – Teacups, dessert plates, spoons and brownies on the dining table ready for supper guests.

7.04pm – Browsing smittenkitchen while killing time ready for said guests to arrive.

7.05pm – Click ‘Surprise Me’ only to have this recipe come up.

7.05 and 10 seconds – Have the thought… “Hang on, I have all of those things in the fridge… and butterscotch sauce would go REALLY WELL with brownies…” Coincidence? I think not.

7.06pm – Begin making butterscotch sauce.

7.20pm – Guests arrive just as I am tasting the sauce for seasoning and wonder why I have such a big grin on my face.

7.21pm – Guests each have a spoonful of sauce. Now we are all grinning.

Thank you for making my night! This recipe is a keeper.

By: Deanna B

Deanna B — Sat, 17 Apr 2010 17:04:34 +0000

Oh my god was this stuff delicious. I have to make more now that I have vanilla ice cream sitting in my fridge but I used it to glaze this cake to rave reviews.

http://mountainofdishes.blogspot.com/2010/04/harry-potter-and-butterbeer-cake.html

By: Erica

Erica — Sat, 10 Apr 2010 01:13:28 +0000

Oh my god… i saw this for the first time today, bought vanilla ice cream on the way home, and made it just now (so it can cool before going on the ice cream later). i MAY (i admit nothing!) have eaten it with a spoon out of the pan… I overdid the salt just a tad, but that just makes it a bit more like salted caramel, i’m not really complaining. Thank you for enlightening us!