Food & Cooking Recipes Dessert & Treats Recipes Thick Butterscotch Sauce 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups For the perfect consistency - thick but pourable - serve this sauce slightly warm. Ingredients 8 tablespoons (1 stick) unsalted butter ½ cup packed dark-brown sugar ½ cup granulated sugar ¾ cup light corn syrup ⅓ cup heavy cream Directions In a large skillet, melt butter over low heat. Add sugars and corn syrup. Using medium heat, bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving). Rate it Print