Microwave Butterscotch Sundae Sauce

- jim Young

Looking for a good summertime treat? Try this sundae topping. It's a great recipe I got from my Aunt Mary many years ago and it only takes a few minutes to put together. The hardest part is waiting for it to cool so it won't melt your ice cream. The addition of the ButterShots Liqueur was my contribution. And while it's a great topping for any ice cream, Aunt Mary always recommended using it on Kawartha Ice Cream!

Prep Time: 10 min.
Cook Time: 3 min.
Cool Time: 2 hours
Total Time:  2 hours, 13 min.

Yield:  ½ cup

Stuff Required:
  • ¼ cup butter, softened
  • ⅔ cup brown sugar
  • ⅓ cup whipping cream
  • ½ tsp vanilla extract
  • ¼ cup ButterShots Liqueur (optional)
Do This:
  1. Stir butter with brown sugar and whipping cream in a medium sized microwave bowl.
  2. Cook in the microwave on high heat for about 30 seconds.
  3. Stir well, then cook in the microwave for another 30 seconds to a minute or until slightly thickened. (Note: cooking it too long in the microwave will cause it to harden.)
  4. Stir in vanilla (and ButterShots if using).
  5. Cool to room temperature.
  6. Refrigerate.

Tip: The original recipe claims this can be refrigerated for up to 5 days but I have kept it much, much longer.


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