Caramel Sauce (Butterscotch Sauce) 

Caramel Sauce (Butterscotch Sauce) 

Open in full-screen mode

Caramel Sauce (Butterscotch Sauce) 

10 MIN
10 MIN
500 ml (2 cups) 

Ricardo's recipe: Caramel Sauce (Butterscotch Sauce) 



  1. In a heavy saucepan, bring the sugar, brown sugar, corn syrup, and the Scotch to a boil, stirring to dissolve the sugar. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 121 °C (250 °F).
  2. Remove the saucepan from the heat and gradually stir in the cream. Stir in the butter and vanilla, whisking until the sauce is smooth. Let cool. Store in an airtight container at room temperature. 


Step 2
It may happen that the butterscotch sauce hardens on contact with the cream. If so, return the saucepan on the stove and stir over medium heat until it dissolves.

Enjoy it on ice cream, butter cake, chocolate cake, fruit skewers, bananas, grilled pineapple slices... there is no limit to serve butterscotch sauce.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.