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Dessert: Scotch Butterscotch Sauce




Source of Recipe


From "Short and Sweet" by Melanie Barnard - posted to RC by Catgurrl


List of Ingredients






1 cup packed light brown sugar

1/3 cup heavy cream

3 Tbsp unsalted butter

2 Tbsp dark corn syrup

2 Tbsp Scotch whisky

1 tsp vanilla extract



Recipe



In a medium saucepan, slowly bring the brown sugar, cream, butter and corn syrup to a boil over medium heat, stirring constantly to dissolve the sugar. Boil gently, stirring often, until the sauce thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Scotch and vanilla until blended.


Let cool slightly before using. (The sauce can be refrigerated for up to 1 week. Warm gently before serving.)

Serve over ice cream or grilled pineapple slices or with both together; or as a dessert waffle topping, along with sliced bananas and chopped walnuts.

Makes about 1 cup.