Butterscotch Sauce - Old Style

From the Collection of Marg Dye. First appeared in Hot Off the Griddle May 1993

This is from a Pillsbury-sponsored cookbook so old that all the pages have come loose and frayed around the edges… but if you want a delicious butterscotch sauce that makes no apologies for it’s richness, this is it!


  • 2/3 c firmly packed golden sugar
  • 2/3 c light corn syrup
  • 3 Tbsp butter or margarine
  • 2/3 c light cream or canned milk


  1. Combine ingredients over heat and boil gently, stirring, about 5 minutes, until the sugar is dissolved.
  2. Gradually add the syrup mixture to the cream (in another pot), stirring constantly.
  3. Quickly bring again to a boil, remove from heat and let stand.

This sauce thickens as it stands, but if it separates, just give it a quick stir before serving. Best warm, not hot – wonderful over golden cake, or the classic – vanilla ice cream.


Posted on September 17, 2015 and filed under desserts & sweets.