Butterscotch Sauce

8Butterscotch Sauce

Yield: 250ml


  • 4 tablespoons (55 g) salted butter
  • 1 cup (180 g) packed light brown sugar
  • 1/4 cup (60 ml), plus 6 tablespoons (90 ml) heavy cream
  • 1/2 teaspoon vanilla extract


1. In a wide saucepan or skillet, melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth.

2. Without stirring, let the mixture cook at a bubbling simmer for three minutes.

3. Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool a bit, then stir in the vanilla extract.
Serving and Storage: The sauce should be served warm. It can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat.

Note: I sometimes use unrefined brown sugar, which can leave undissolved bits of sugar. They don’t bother me, but if you wish, you can strain the warm sauce to remove them.

source :davidlebovitz


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