Spirited Cooking: Whiskey Butterscotch Sauce

whiskey-butterscotch-sauce

We know it’s dangerous to suggest mixing Scotch with anything but a few drops of water or perhaps an ice cube or two. Let’s just say people are very particular when it comes to fixing a dram.

So if you’re sensitive about this subject—brace yourself. Lucy Baker, author of the recently published Edible DIY, was good enough to share with us a recipe from her book for a delicious dessert sauce that actually features whiskey. It puts the Scotch back in butterscotch.

But don’t worry; it only calls for an ounce and a half of liquor, and we think it’s well worth it. The confection tastes wonderful drizzled on ice cream or baked goods. Baker even recommends topping pancakes and waffles with some instead of maple syrup. We trust her, since we’re also big fans of her Dirty Girl Scout Cookies, which include Irish cream liqueur, coffee liqueur and crème de menthe.

While Baker’s formula works with smooth and sweet Highland single malts, blends and Irish whiskey, we found that it was excellent using a smoky, peaty Scotch like Caol Ila, giving it an amazing depth. A word of caution: You may never be able to eat ice cream again without it. Enjoy!

Whiskey Butterscotch Sauce

Contributed by Lucy Baker
INGREDIENTS:

  • 1.5 cups Packed light brown sugar
  • .33 cup Light corn syrup
  • 2 tbsp Unsalted butter
  • 1 tsp Flaky sea salt, such as fleur de sel
  • .75 cup Heavy cream
  • 3 tbsp (1.5 oz) Whiskey
  • .5 tsp Vanilla extract

PREPARATION:
Combine the brown sugar, corn syrup, butter, salt and .25 cup of water in a medium saucepan over medium-low heat. Bring to a simmer and cook until the sugar dissolves completely, 2 to 3 minutes. Stir in the cream and continue to simmer until the sauce is thick and syrupy, about 12 minutes. Stir in the whiskey and vanilla extract, simmer for 3 minutes more and remove from the heat. Allow the sauce to cool to room temperature, about 40 minutes, then transfer it to 2 clean half-pint jars. The sauce will keep for up to a month in the refrigerator.

 
Recipe reprinted with permission from Edible DIY by Lucy Baker, © 2012 by Running Press, a member of the Perseus Books Group.

(Photo courtesy Steve Legato)

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