Bourbon Butterscotch Sauce
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
2
Cook caramel, without stirring, swirling kettle, until deep golden
3
Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam)
4
Simmer mixture, stirring, until caramel is dissolved
5
Stir in butter until incorporated and cool sauce to warm
6
Butterscotch bourbon sauce may be made 1 week ahead and chilled covered
7
Reheat sauce to warm before serving
8
In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
9
Cook caramel, without stirring, swirling kettle, until deep golden
10
Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam)
11
Simmer mixture, stirring, until caramel is dissolved
12
Stir in butter until incorporated and cool sauce to warm
13
Butterscotch bourbon sauce may be made 1 week ahead and chilled covered
14
Reheat sauce to warm before serving