Name: Milk-free Butterscotch Sauce
Ingredients: 250px|right; 1/2 cup brown sugar, packed; 2 tsp. cornstarch; 1/4 cup nondairy creamer; 1/4 cup water; 1 tbsp. honey; 1 tbsp. milk-free margarine; 1/2 tsp. vanilla

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Milk-free Butterscotch Sauce

Ingredients

Directions

Make the sauce

Mix brown sugar and cornstarch in a small saucepan.
Slowly add nondairy creamer and water, stirring until cornstarch dissolves.
Add honey and margarine.
Cook over medium heat, stirring constantly, until sauce is thickened and comes to a boil.
Remove from heat and add vanilla.

Store

Store in a covered container in the refrigerator.

Nutrition, whole recipe (rough)

682Calories

13 gProtein

13 gFat

125 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Honey	1 tbsp (21g)	64
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Honey + vanillatop 9% of all pairs

Smell alikemoderate

Cooked together1,262 recipes

Shared aroma: beta-damascenone (apple, rose).
Honey + milktop 10% of all pairs

Smell alikemoderate

Cooked together1,336 recipes

Shared aroma: ethyl octanoate (fruity).
Sugar + milktop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown sugar: Provides the butterscotch sweetness and caramel flavor.
Cornstarch: Thickens the sauce as it heats and comes to a boil.
Nondairy creamer: Adds body and creaminess to the liquid base of the sauce.
Margarine: Adds fat for smooth texture and rich flavor.

The step that matters

Cook until thickened and boiling. Cornstarch needs to reach a boil to fully thicken. Stirring constantly prevents lumps and keeps the sugar and creamer from scorching on the bottom of the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Vanilla Ice Cream108 recipes

White Cake431 recipes

Pound Cake373 recipes

Orange Bundt Cake349 recipes

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Milk-free Butterscotch Sauce