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Ginger Butterscotch Sauce

  • Yield: Makes 2 cups

Source: Martha Stewart Living, July/August 1991


  • 1 cup brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter
  • Pinch of salt
  • 1 cup light corn syrup
  • 2 tablespoons coarsely chopped peeled fresh ginger
  • 1/2 cup heavy cream, gently heated


  1. In a heavy-bottomed saucepan over medium heat, cook together sugar, butter, salt, and corn syrup, stirring occasionally, until mixture is a light caramel color. Remove from heat and swirl in the ginger.

  2. Cool for a few minutes, then stir in the cream a little at a time. (Be careful: the cream may spatter.) Let cool. Strain out ginger before serving.

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