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Ingredients (5)

  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 cup firmly packed light brown sugar
  • 1/2 cup heavy cream or heavy whipping cream
  • Pinch of salt
  • 1 tablespoon Scotch, brandy, or dark rum or 1 tablespoon pure vanilla extract
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Nutritional Information
  • Calories604
  • Fat45.37g
  • Saturated fat28.57g
  • Trans fat1.24g
  • Carbs49.09g
  • Fiber
  • Sugar48.57g
  • Protein1.2g
  • Cholesterol135.69mg
  • Sodium130.05mg
  • Nutritional Analysis per serving (3 servings) Powered by

While designed to be served with Sticky Steamed Pumpkin Pudding, we also like this butterscotch sauce on ice cream or gingerbread, or even with a slice of steamed chocolate pudding.


  1. 1Combine the butter, brown sugar, cream, and salt in the slow cooker. Cover and cook on LOW for 1 hour.
  2. 2Add the Scotch, whisking until well blended and heated through. Serve warm. You may keep the sauce warm on LOW for up to 1 hour before serving. If made in advance, store in the refrigerator in an airtight container for up to 1 week.

Excerpted from Not Your Mother’s Slow Cooker Recipes for Entertaining, by Beth Hensperger and Julie Kaufmann. © 2007, used by permission from The Harvard Common Press.

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