Happy April Fool’s Day! This totally isn’t an April Fool, though. This is for reals. Any fool (including the biggest one of all: me) can make this easy sauce, I promise.
I’m making a special Harry Potter-themed cake later this week and really wanted to up the game when it comes to toppings. I already posted my fondant golden snitches, so now we’re onto the most decadent part: the salted butterscotch ganache.
I’ll be drizzling this over the cake (as you can see!), which will already be frosted. It’s too much, I can’t. Wait, yes I can.
I LOVE recipes like this. You can easily make a beautiful sauce from scratch with a few more ingredients, but this combination of butterscotch chips and heavy whipping cream makes for a really, really rich sauce that holds together really well.
You can store the butterscotch ganache for up to three weeks tightly sealed in the fridge, and can reheat for ice cream toppings, blending into shakes, and secretly spooning out of the bowl directly. I won’t tell.
You can make this one of two ways: in a bain-marie (water bath) or this microwave method. When in doubt, I’ll likely take the lazier route. Your results will be the same, you’ll just have to be a little more careful with the microwave method so that nothing scorches.
Just take it slow, mix it often, and you’ll be good to go.
Need more sauce ideas? I’ve got ’em all here in my sauce archive, like this sweet Guinness dipping sauce.
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Ingredients
- 1 11-oz bag of butterscotch chips
- 1 cup heavy whipping cream
- 1/2 tsp salt
Instructions
- In a heat-proof medium-sized bowl, combine butterscotch chips, heavy whipping cream, and salt.
- Microwave on high in 10- to 15-second intervals, mixing after each interval, until smooth and blended.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
Tell me more about this cake…
Oh, it’s coming. I’ll be posting it on Thursday! 🙂
It won’t allow me to post a picture of my finished cake.
I made a delicious chocolate ganache to put on top of frosted brownies. When I refrigerated it the ganache was nice and firm. Will the butterscotch ganache be just as firm when I refrigerate it? Instead of heavy whipping cream, I used butter. Thank you.
The ganache will firm up a bit upon refrigeration but does keep a bit of softness, which I like. I’m not totally sure if butter will make a difference there, but I’d love to know if you find out! 🙂
I would like mine thicker so it I use less cream would that do the trick?
Thanks much!
That should do it! Thanks for giving it a go. 🙂