Butterscotch Sauce

When Heather Ames, Farallon’s lunch chef, got married, we had a party at the restaurant. I offered to make a cake, but she preferred something simpler. With that in mind, Jen Creager, Terri Wu, and I created an extensive sundae bar in a serve-yourself buffet. Containers of chocolate, coffee, vanilla, and butter crunch ice cream were surrounded by bowls of Red Wine-Roasted Strawberries, Roasted Pineapple, and Nutty Nuts, along with this sauce. Cake is a great way to commemorate an occasion, but this simple alternative was just as delicious and made the event more lively and memorable.


  • 3 ounces (6 tablespoons) unsalted butter
  • 1⅓ cups firmly packed brown sugar
  • ¾ cup corn syrup
  • 5 tablespoons heavy (whipping) cream


Combine all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until it thickens slightly, about 3 minutes. Remove from the heat and cool slightly before serving.

In Advance

The sauce can be made 1 week in advance. Cover and refrigerate.