Home
Recipes
Butterscotch sauce

Butterscotch sauce

Name: Butterscotch sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Cuisine: British
Ingredients: 100g caster sugar; 25g butter; 300ml pot double cream

Good Food team

Serves 8

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 3.1 out of 5.13 ratingsRate

11 comments

Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous

Skip to ingredients

Showing items 1 to 3 of 6

Chicken in white wine sauce

A star rating of 4.8 out of 5.36 ratings

Pasta with tomato and vegetable sauce topped with rocket

Pasta with tomato & hidden veg sauce

A star rating of 4.5 out of 5.126 ratings

Chilli con carne recipe

A star rating of 4.8 out of 5.2809 ratings

Self-saucing butterscotch pudding

A star rating of 4 out of 5.14 ratings

Chicken in white wine sauce

A star rating of 4.8 out of 5.36 ratings

Pasta with tomato & hidden veg sauce

A star rating of 4.5 out of 5.126 ratings

Chilli con carne recipe

A star rating of 4.8 out of 5.2809 ratings

Self-saucing butterscotch pudding

A star rating of 4 out of 5.14 ratings

Chicken in white wine sauce

A star rating of 4.8 out of 5.36 ratings

Pasta with tomato & hidden veg sauce

A star rating of 4.5 out of 5.126 ratings

Butterscotch pudding

A star rating of 5 out of 5.3 ratings

Showing items 1 to 3 of 3

Classic vanilla ice cream

A star rating of 4.5 out of 5.15 ratings

Everyone will be impressed by this smooth and creamy classic ice cream

Brandy pudding

A star rating of 4 out of 5.1 rating

This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding

100g caster sugar
25g butter
300ml pot double cream

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
low

Method

step 1
Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don’t stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

Recipe from Good Food magazine, January 2012

Comments, questions and tips (11)

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.1 out of 5.13 ratings

wildkat23785

10 months ago

Wish I read the comments before attempting. It's not butterscotch and yes cold cream solidified the sugar. Needs better instructions as I have runny sweet stuff now.

dr.ian.greenwood59919

1 year ago

Absolute rubbish. This is a caramel sauce. You need brown sugar and don't need to caramelise it. I tried it out of curiosity and threw it out . Disgusting. Used an M and S recipe - four times as much butter, half the cream , no caramelising. Gorgeous. This recipe should be taken down.

colinross2@gmail.com

1 year ago

Cream in SLOWLY as well. What a disaster. Delia has a much better recipe

niluferdemel

2 years ago

Excellent recipe. Tried it today and it came out so well. Thank you…..didn’t make any changes…

Chefmatt2019

5 years ago

Wrong recipe! Butterscotch sauce is made with brown sugar not white! You just made caramel

Tom Gerlach

6 years ago

A star rating of 1 out of 5.

Poor recipe. As others have commented, room temp cream is needed - straight from the fridge solidifies the caramel. Also 'dark brown' produces a bad burnt taste. Surprised with two poor errors in only 1 instruction. Please re-write to prevent others wasting ingredients.