Best Vanilla Bourbon Butterscotch Sauce Recipes

Vanilla Ice Cream with Bourbon Butterscotch Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 12m

Yield 3/4 cup

Number Of Ingredients 7

1/2 stick butter
1/2 cup light brown sugar
2 tablespoons corn syrup
1/2 cup heavy cream
1 tablespoon bourbon
Big pinch of salt
Good quality vanilla ice cream, for serving

Steps:

Add the butter, sugar, corn syrup and heavy cream to a medium-size saucepan and cook while stirring over medium heat for 5 to 7 minutes.
Once the butterscotch appears syrupy and thick, remove the saucepan from the heat and carefully stir in the bourbon. (It will sputter and boil when you do this.) Stir in a big pinch of salt and let cool slightly before serving.
Serve the butterscotch over good vanilla ice cream.

Vanilla-Bourbon Butterscotch Sauce image

Provided by Martha Stewart

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

1 cup packed light-brown sugar
1 stick unsalted butter
1 vanilla bean, split lengthwise
1/3 cup heavy cream
1 to 2 tablespoons bourbon
1/4 teaspoon coarse salt

Steps:

In a saucepan, bring brown sugar, butter, and vanilla to a boil; cook, stirring occasionally, 2 minutes. Remove from heat. Stir in cream, bourbon, and salt. Return to heat; bring to a boil and cook 30 seconds. Let cool slightly before serving. Sauce can be stored in refrigerator up to 1 week; warm over low before serving.