Other Recipes


250 mL


5 minutes


15 minutes


Butterscotch Salted Caramel


60 mL (1/4 cup)water
225 g (1 cup)sugar
15 mL (1 tbsp)colourless corn syrup
30 mL (2 tbsp)scotch whisky
125 mL (1/2 cup)Neilson 35% cream, hot
56 g (1/4 cup)Neilson unsalted butter, cubed
2 g (1/2 tsp)sea salt


In a saucepan, bring the sugar, corn syrup and scotch to a boil until the mixture turns an amber colour. Remove from the heat and gradually add the cream. Be careful of splashes.

Bring to a boil for a second time, until the mixture is smooth. Stir gradually while adding the butter and the sea salt until the butter melts. Pour into glass jars and let the caramel cool down at room temperature. Can be stored covered for two weeks at room temperature or 1 month refrigerated.

You can enjoy the caramel on toasted bread, with yogurt, on ice cream, with a piece of cake, on doughnuts or just right off the spoon!