I made a simple but rich sauce recently, because I wanted something more enticing than just plain ol' ice cream. Since it wasn't accompanying anything - cake, pie, etc. - the ice cream needed a little bit of dressing up.
I didn't have any chocolate in the house, for some inconceivable reason; but I was in the mood for a change from that routine anyway. Butterscotch was calling to me ... fairly loudly, too. I had brown sugar, butter, vanilla, and half-and-half. I even had corn syrup - not an ingredient I want in my peanut butter or any other of the myriad foods it sneaks into, but one which contributes to the right consistency in this recipe. I was all set.
And then I had a flash of brilliance: Drambuie, a liqueur made with whiskey, honey, and spices. A little splash of Drambuie would make this such a sophisticated treat!
Put the ingredients in a saucepan, boil, chill - that's it! So this sauce is ideal if you get short notice about company coming over, or if you just have a craving for something a little special.
This sauce didn't even need the ice cream ... just a spoon is all that's required.
Drambuie Butterscotch Sauce
- 2/3 cup brown sugar
- 1/3 cup light corn syrup
- 1/4 cup Drambuie
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/4 cup half-and-half
Bring sugar, corn syrup, and Drambuie to a boil over medium-high heat in a small saucepan; stir constantly and cook for 5 minutes; mixture will foam up. Remove from heat, then stir in butter and vanilla. Stir in half-and-half; mixture will clump a bit, then everything will combine and smooth out.
Place into a jar, cover, and refrigerate until cold; the sauce will thicken. Can be warmed up slightly to serve over ice cream, cake, fruit ... whatever strikes your fancy.
Makes about 1 cup.