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The Hirshon Drambuie Butterscotch Sauce

  • Total Time: 0 hours


Units Scale
  • 8 tbsp. top-quality unsalted butter
  • 2 tbsp. light corn syrup
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/3 cup heavy cream
  • 1 tsp. Drambuie (bourbon also works)
  • 1 tsp. vanilla extract
  • 1/2 tsp. fine salt
  • 1/2 tsp. fresh lemon juice


  1. Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
  2. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.
  3. Remove from heat; carefully add heavy cream, Drambuie, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature. Serve over ice cream.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 490.38 kcal
  • Sugar: 55.85 g
  • Sodium: 253.32 mg
  • Fat: 30.4 g
  • Saturated Fat: 19.16 g
  • Trans Fat: 0.93 g
  • Carbohydrates: 56.04 g
  • Fiber: 0.0 g
  • Protein: 0.66 g
  • Cholesterol: 88.23 mg

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