Classic-style Butterscotch Sauce
...with a healthy twist.

A fancy, rich and decadent topping with an added...
key ingredient that produced a lovely surprising bite.

While I was preparing the ingredients for making my butterscotch ice cream the other day, I realized that I had yet to open the fancy molasses which were to be used for gingerbread cookies.  Those cookies were unfortunately never made ;o(

I’ve been told over and over to increase my intake of iron.
Molasses does hold loads of iron ;)

Now, I had started feeling better about adding a healthy twist on an otherwise caloric sauce.

Time had come to shake things up a little.

I new that with caramel on my mind lately, I was sooner or later going to make myself a small batch of smooth butterscotch sauce.  This topping comes in very handy, especially when you're trying very hard to make a simple dessert appear a little more extravagant.  At the very least to show that you made a bigger effort than usual.  I know most of you understand exactly what I mean.

Although this amazing Clementine Choco Nut cake was amazing on its own...
a luscious topping couldn't hinder it...so I poured some on ;o)

Back to creating this sauce.
I figured what harm could replacing 25% of the brown sugar with fancy molasses?  
How badly could it alter the chemistry in the cream mix?  
Well, there was only one way to find out. 
I do always love to discover new concoctions in the kitchen...so, why not go for it. 

To my pleasant surprise...the finished product actually exceeded my expectation.
The caramel sweetness was reduced just so slightly...enough not to have that usual overpowering quality of the classic butterscotch sauce.

I also realized that I should probably stop spending money on fragrant candles...our home was smelling heavenly...even the morning after.

I’d love for the butterscotch sauce fans to give this a try.
You won’t regret one single drop.


makes about 3 cups

Click HERE for a PRINTER version

(American / Metric measures)

. 1/4 cup (60ml) fancy molasses
. 3/4 cup (150g) brown sugar, packed
. 1/2 cup (120ml) unsalted butter
. 2 cups (500ml) whipping cream (35%)
. 1-1/2 tsp (7.5ml) sea salt
. 1 Tbsp. (15ml) pure vanilla extract


1. Prepare in a medium saucepan the sugar mix: molasses, sugar and butter.
2. In another smaller saucepan, heat up the cream without having it boil. Take the cream off the burner and set aside.
3. On the same burner, place the medium saucepan with the sugar mix and start melting it over medium heat. Do not let it boil.
4. When this sugar mixture has melted...gradually add the hot cream in increments of three times.  Whisk for about 30 seconds in between each cream addition.  At this point, add the salt and vanilla.
5. Bring the whole mix to a slight surface raising boil.  When the cream starts to rise and puff, it’s ready.  Remove sauce from heat and completely let it cool.  I suggest to give it a whisk once and a while as it cools.   Afterwards, the sauce can be poured into small mason jars.

Serving: Every time you take the jar out, give it a good stir so that the molasses do not stay at the bottom.

You can also freeze the sauce in the small mason jars by leaving a reasonable space at the surface.

Here are other RECIPES I would not hesitate to pour
this lovely rich and fancy Butterscotch topping on.

Featuring from top left corner going clockwise:

* Baked FRENCH TOAST stuffed with spirited FRUITS *

Wishing you heavenly fragrance and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Other related DESSERTS that may interest you:
- BUTTERSCOTCH caramel ice-cream...no ice-cream machine