It's a butterscotch sauce!

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, corn syrup, water and butter in a saucepan. Cook over medium heat, stirring occasionally, until butter melts and sugar dissolves. Remove from heat.

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  • Lightly beat egg. Pour hot sugar mixture into the egg in a steady stream, whisking constantly. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture has thickened; do not boil.

Nutrition Facts

168 calories; protein 0.9g 2% DV; carbohydrates 28.5g 9% DV; fat 6.4g 10% DV; cholesterol 38.5mg 13% DV; sodium 63.4mg 3% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2005
This sauce is wonderful if you TEMPER the egg. Heat all of the ingredients (minus the egg) until the sugar dissolves, beat the egg in another bowl, add the hot sugar mixture while whisking. Add egg and sugar mixture back into the pan and cook just until it thickens, whisking constantly. You'll have a great, SMOOTH sauce! Read More
(45)

Most helpful critical review

Rating: 1 stars
10/09/2003
I didn't like that I had to strain the butterscotch several times because no matter when I put the egg in or how much I beat the egg it cooked. It was awful to see the egg whites and yolk floating through the butter scotch. Tablecream would have been better. Read More
(6)
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/19/2005
This sauce is wonderful if you TEMPER the egg. Heat all of the ingredients (minus the egg) until the sugar dissolves, beat the egg in another bowl, add the hot sugar mixture while whisking. Add egg and sugar mixture back into the pan and cook just until it thickens, whisking constantly. You'll have a great, SMOOTH sauce! Read More
(45)
Rating: 5 stars
05/16/2005
I tried this and it is excellent. I had no trouble with the egg as I cooked the sauce in a double boiler and used a whisk to stir it while cooking. Read More
(17)
Rating: 4 stars
10/09/2003
This recipe was very good. My Kids loved it on Ice Cream. The left overs keep well in the frig. No lumps or egg chunks for me I cooked it on low and took my time. Read More
(13)
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Rating: 4 stars
12/21/2008
For those people with egg floating & cooking, etc., you need to find out how to "temper" the egg. This is a process that must be done, when making certain sauces, custards, cream pies or pudding. Read More
(9)
Rating: 4 stars
10/09/2003
Delicious! I was looking for something to put over bread pudding, and this was excellent! I had no trouble getting it to mix and get smooth. Read More
(9)
Rating: 4 stars
11/14/2004
I used heavy cream instead of the egg and used Golden Syrup instead of Corn Syrup as I can't get it where I live. The sauce doesn't thicken till it starts to cool down so don't over cook it. Mine indeed up being too thick after it had fully cooled. Still tasted great though! Read More
(8)
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Rating: 5 stars
10/09/2003
i think this recipe is great! It is very delicous! What tastes grest is covering apples with the butterscoth sauce(like instead of carmel apples!) Youll love it! Read More
(8)
Rating: 1 stars
10/09/2003
I didn't like that I had to strain the butterscotch several times because no matter when I put the egg in or how much I beat the egg it cooked. It was awful to see the egg whites and yolk floating through the butter scotch. Tablecream would have been better. Read More
(6)
Rating: 5 stars
10/09/2003
This is an excellent butterscotch sauce! Very yummy! Read More
(6)
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