Salted Butterscotch Sauce..

This little recipe has been in my old hand-written notebook for ages – it’s one of those things that’s so handy to have in your back pocket – it elevates shop-bought ice-cream to dinner party standard, and the good news is that even though it’s got fresh cream in it, it lives happily in your fridge for about 2 weeks; ready to turn a mid-week dinner into something special!

I’ve given instructions for storing it, but truthfully, that doesn’t happen very often!


  • medium sized saucepan
  • wooden spoon
  • measuring jug+ scales
  • sterilised jar to store sauce

INGREDIENTS: This makes enough for 6. Or one, if you’re like me ūüėČ

  • 225g granulated sugar
  • 3 tablespoons cold water, measured into a cup
  • 100g unsalted butter, cut into cubes.
  • 150ml double cream
  • 1/2 a teaspoon of Maldon sea salt, finely crushed – optional¬†(see NOTES)


  • Put the sugar into the saucepan over a medium heat, and leave it there until the sugar melts and becomes a pale gold liquid, then¬†remove it from the heat immediately.
  • ¬†*You must keep an eye on the sugar, as it will burn in a heartbeat.*
  • * It’s also¬†helpful if you don’t have any distractions (kids, dogs, other stuff) while you’re doing this bit*
  • Allow the sugar syrup to cool a little (until any bubbles subside)
  • Carefully add all the water at one go – it will bubble up again at this stage.
  • Add the butter, and return the pan to a low heat, stirring gently¬†until the butter melts and forms a syrup.
  • Add the salt and stir again.
  • Leave to cool for a couple of minutes, then add the cream and combine it with the other ingredients.
  • Pour this over ice-cream for an instant topping – you can add fruit of your choice and some chopped nuts if you like to make it a very special dessert. See NOTES for other suggestions, or make up your own!


  • Don’t be tempted to use any more salt¬†than is in the recipe – salted caramel is only supposed to be very slightly salted. If you just want a traditional Butterscotch sauce, just leave it out altogether.
  • I think that this sauce is best served slightly warm.
  • If you’re making it for serving this evening – pour it into a sturdy jug, cover lightly, and shortly before you’re ready to use it, put the jug into a bowl of hot water. Don’t microwave it under any circumstances (too much sugar – dangerous!)
  • It’s absolutely amazing over ice cream of any flavour. It’s also very good poured over little choux pastry buns instead of a chocolate sauce. Try drizzling it over a Pavlova..
  • If you have some leftover (lol!) you can keep it for another day by decanting it into a sterilised jam jar and storing it in the fridge. Just warm it gently in the jar as described before.
  • And remember – the cook gets to lick the spoon!!

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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