Butterscotch Sauce II

Butterscotch Sauce II

39 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  JRUFF34

“The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

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Reviews (39)

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Nicole Elhardt

Nicole Elhardt

The recipe "as is" is good, but you notice sweet first and taste second (not ideal). I added another Tbsp of butter (total of 1/4 cup) and a dash more of milk, and 1/2 tsp of vanilla - the flavor was so much better and more rich (less pure sugar taste). We really enjoyed this recipe with those tweaks. On another note, DON'T let it boil - the texture becomes grainy (I unwisely thought I could do dishes AND stir occasionaly... but out of sight, out of mind. The flavor was still great, though, and we'll make this again) Thank for the recipe :)



Very good, but follow instructions exactly! If you let it boil, it gets gritty. Also, I added a little vanilla, but it tasted better without it - does not need vanilla, nor salt! An extra tablespoon of butter does not hurt, however. I made it a second time using margarine, and that worked well, too.



Very easy and wonderful. Cook a little while on low until sugar disolves for best results.

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Amount Per Serving (6 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet



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Grandma's Fudge Sauce


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Hot Buttered Rum Sauce