Old-Fashioned Butterscotch Sauce

This delicious butterscotch is wonderful on a bread pudding, or you could use it as a topping for ice cream.

Serves: 16Hands-on: 20 minutesTotal: 25 minutesDifficulty: Medium

Serves: 16


  • 1 cup light brown sugar, packed
  • ⅔ cup light corn syrup
  • ¼ cup butter
  • ⅛ tsp. baking soda
  • ⅔ cup evaporated milk
  • 1 tsp. vanilla extract


  • Combine sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Continue cooking, without stirring, at a full rolling boil for 1 minute.
  • Remove from heat and let stand for 5 minutes. In a small cup, dissolve baking soda in milk and add vanilla; stir into sauce. Stir until smooth.
  • Pour into a 1-pint canning jar or two 8-ounce jars. Store sauce in the refrigerator for up to 2 weeks.
  • To reheat sauce, put jar in a pan of warm water.