Directions:
- Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
- Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
- To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1491.66 Kcal (6245 kJ) | ||
| Calories from fat | 813.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.37g | 139% | |
|---|---|---|---|
| Cholesterol | 286.41mg | 95% | |
| Sodium | 194.25mg | 8% | |
| Potassium | 118.34mg | 3% | |
| Total Carbs | 180.61g | 60% | |
| Sugars | 177.01g | 708% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.6mg | 19% | |
| Calcium | 122.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 360.64 Kcal (1510 kJ) | ||
| Calories from fat | 196.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.85g | 139% | |
|---|---|---|---|
| Cholesterol | 69.25mg | 95% | |
| Sodium | 46.96mg | 8% | |
| Potassium | 28.61mg | 3% | |
| Total Carbs | 43.67g | 60% | |
| Sugars | 42.8g | 708% | |
| Protein | 0.72g | 6% | |
| Vitamin C | 0.3mg | 2% | |
| Vitamin A | 0.1mg | 19% | |
| Calcium | 29.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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