Ingredients
Butterscotch Sauce Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1 teaspoon large-flake salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Melt the Butter: In a medium heavy-bottomed saucepan (avoid non-stick pans), melt the 4 tablespoons of unsalted butter over medium heat until fully liquefied.
- Add Sugar, Salt, and Cream: Stir in the 1/2 cup packed dark brown sugar, 1 teaspoon large-flake salt, and 1/2 cup heavy cream with a rubber spatula until the mixture is well blended.
- Boil the Mixture: Bring the mixture to a boil, scraping down the sides of the pan occasionally to prevent burning. Allow it to boil gently for 4 to 5 minutes, which thickens the sauce.
- Finish with Vanilla: Remove the pan from heat and stir in 1 teaspoon vanilla extract thoroughly to complete the sauce.
- Cool and Store: Transfer the butterscotch sauce to a container to cool. The sauce will thicken as it cools, so avoid over boiling to keep it pourable.
Notes
- The sauce thickens significantly as it cools, so avoid over-boiling to prevent it from becoming chewy like caramels.
- For a boozy twist, stir in 1 to 2 tablespoons of bourbon, whiskey, or cognac when adding the vanilla extract.
- Store cooled sauce in an airtight container in the refrigerator and gently warm before use if it becomes too thick.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
