Bonnie Butterscotch

The Whisky Sauce Company would like to announce that we have just received a Great Taste Award for our delicious Scotch Whisky Butterscotch sauce by The Guild of Fine Food - nae bad!


Great Taste 2014 Stars


It has been said that these awards are "the Oscars of the food world" so we're more than chuffed to have received one already! Our Butterscotch was in the 'Sauces for pouring/cold' category and judges commented on the "lovely aroma of malt whisky" and said "Good pouring consistency, we could see it covering a Christmas pudding nicely." But seeing as Christmas puddings are a way off in the distance, we've got a few sweet, gooey and indulgent Scotch Whisky Butterscotch recipes that'll make you glad that beach body season is nearly out the way!   First up, we've got some pretty simple but very tasty Butterscotch Cupcakes




We've borrowed this recipe from Cajun Sugar Pie and added our own twist for extra oomph. This is a great recipe if you're in a hurry, or baking with children as it uses a ready-made cake mix. However, if you prefer to make them yourself, just add a couple of tablespoons of our Butterscotch sauce to your sponge mix before separating the mixture and popping in the oven.  




For Cupcakes:

1 box yellow cake mix

1 bottle Scotch Whisky


1 cup water

1/3 cup oil

2 eggs


For Icing:

1 cup butter, softened

4 cups powdered sugar

1-1/2 teaspoons

vanilla bean paste

1-2 teaspoons milk


chips, to decorate



1. Preheat oven to 350 degrees. Line muffin pans with paper liners.

2. In the bowl of an electric mixer, combine cake mix, 3 tbsp Scotch Whisky Butterscotch, water, oil and eggs. Mix well

3. Fill cupcake liners 2/3 full.

4. Bake for 20-25 minutes.

5. Remove from oven and cool on wire racks.  


For Icing

1. Mix butter and powdered sugar until smooth and creamy.

2. Add vanilla. Mix well

3. Add milk to desired icing consistency.

4. Pipe icing onto cooled cupcakes

5. Top with butterscotch chips and Enjoy!    

Next up, we've got our Posh Pudding




This recipe calls from A Sweet Spoonful calls for a little more effort, but we feel it's worth it for the nostalgia that it brings.  We've taken a trip down memory lane to childhood days spent eating Butterscotch Angel Delight and then being told off by our mums when we couldn't finish our tea!  



6 large egg yolks

3/4 cup granulated sugar

1/4 cup heavy cream

1/2 cup firmly packed dark brown sugar

1/3 cup cornstarch, sifted

1 teaspoon salt

3 1/4 cups whole milk

1 vanilla bean (or 1 tablespoon vanilla paste)

1 tablespoon unsalted butter

2 tablespoons + 1 teaspoon whiskey

1/2 cup heavy cream, for whipping cream

garnish shaved dark chocolate, for garnish



1. Put the egg yolks in a large heatproof bowl and set aside.

2. In a small saucepan, combine the granulated sugar and 1/4 cup water and stir gently with wooden spoon or heatproof spatula to combine. Avoid splashing the sides of the pan. Cook over medium heat until sugar’s dissolved, then increase the heat to medium-high and cook until mixture reaches a dark amber color. Don’t stir during this time–to keep the color consistent, you can swirl the pan if necessary. Remove from heat and let stand one minute before slowly stirring in the cream. Pour the caramel mixture into a small bowl and set aside.

3. In another small saucepan, combine the brown sugar, cornstarch and salt and stir in the milk with a whisk to combine. Cut the vanilla bean in half lengthwise, and using the tip of a knife, scrape the seeds into the milk mixture. Cook over medium-high heat, whisking occasionally, until it comes to a full boil. Remove from the heat and add the caramel. Whisk until combined, then pour one third of the mixture over the eggs to temper them. Don’t add the entire mixture at one time. Keep whisking the egg mixture and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk mixture and, whisking constantly, bring to a boil over medium heat. Once it comes to a boil, continue to boil for 2-3 minutes, whisking constantly, or until it reaches a thicker almost pudding-like consistency. Pudding will also thicken as it sets, so don’t worry if it’s not the perfect pudding consistency at this time.

4. Remove from heat and add the butter and the whiskey. Keep whisking for about one minute to cool the pudding. Remove the vanilla bean. If your pudding looks chunky, filter through a mesh seive. Cover the top of the pudding with plastic wrap and press lightly down so it touches the surface of the pudding. This will prohibit the pudding from getting a thick skin on top. Refrigerate until ready to use. Pudding will thicken and continue to set.

5. To put together: whip the heavy cream (with a teaspoon of sugar if you’d like) and add a dollop on top of each serving of pudding. Then top with chocolate shavings.     Last, but definitely not least, we have the chieftan of indulgence - Peanut Butter Cup Brownie Bottom Cheesecake (with butterscotch)




This is the Mack Daddy of desserts. It will take more time and effort but just look at all that gooey goodness.



Brownie Crust

1 cup semi-sweet chocolate chips

1 cup peanut butter chip

6 tablespoons unsalted butter, melted

1 1/4 cups sugar

1 tablespoon vanilla extract

2 eggs 1 cup all-purpose flour

2 tablespoons all-purpose flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt


Cheesecake Filling

2 lbs cream cheese, softened

5 eggs, at room temperature

1 1/2 cups firmly packed brown sugar

1 cup smooth peanut butter (not natural-style)

1/2 cup whipping cream

1 tablespoon vanilla extract

6 peanut butter cups, cut into quarters



6 peanut butter cups, cut carefully in half

1/2 cup whipping cream

1 cup semi-sweet chocolate chips

1 cup peanut butter cup

You can choose how much butterscotch you would like in this dessert. It can be added to the cheesecake mix (3 tbsp added to the mixture should do the job), or it can be poured over the top for decoration.



1. Heat oven to 350°F. Grease 9-inch springform pan with butter.

2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.

3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).

4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°. Cheesecake Filling:.(makes extra).

5. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition.

6. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla.

7. Pour filling into prepared crust.

8. Double-wrap springform pan with aluminum foil to prevent water seeping inches. Place springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

9. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.

10. Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. Decorate as desired, serve immediately and enjoy!   Have you got a recipe or photos you'd like to share with us? If we use it on our blog you'll receive a bottle of your choice of Whisky Sauce. Just contact us at for more details.



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