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Molasses Caramel Sauce

old fashioned gingerbread cake

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A richly flavoured butterscotch sauce that’s quick to prepare. Will last two weeks in the fridge.

Ingredients

Units Scale
  • 1/2 cup butter
  • 1/2 cup lightly packed brown sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 cup plus 3 tbsp. 35% cream (whipping cream)
  • 1 tsp. pure vanilla

Instructions

  1. Over medium heat, melt the butter, brown sugar and molasses in a heavy bottom medium size pot. (The pot needs to be tall enough to allow for foaming.)
  2. When the mixture is incorporated, slowly add the cream.
  3. Boil for 5 minutes.
  4. Remove from the heat and stir in the vanilla.

Notes

Will last two weeks in the fridge.

Reheat gently.