Desserts and sweets
Homemade butterscotch sauce
5 (1)
30 min
General
Ingredients
- 4 tbsp unsalted butter 59 ml unsalted butter
- 1 cup tightly packed dark brown sugar 240 ml tightly packed dark brown sugar
- 3/4 cup heavy whipping cream 180 ml heavy whipping cream
- 1 tbsp vanilla extract 15 ml vanilla extract
- 1 tsp kosher salt 4.9 ml kosher salt
- Tools you will need Tools you will need
- Heavy saucepan Heavy saucepan
- Wooden spoon Wooden spoon
- Wire whisk Wire whisk
- Glass bowl Glass bowl
- Glass jar (or other storage container) with a lid Glass jar (or other storage container) with a lid
Method
In a heavy bottom saucepan over medium heat add the butter and dark brown sugar and cook, stirring with a wooden spoon, until the butter has melted completely and the sugar is wet. Continue cooking and stirring until the sugar grains have dissolved and the mixture looks like lava. This process will take about 3 to 5 minutes.
When the sugar looks liquid, set teh heat to low and add all the whipping cream at once. Use a wire whisk to incorporate the cream into the melted sugar mixture. When the mixture is uniform turn the heat back to medium and continue cooking for 10 more minutes, whisking occationally.
Turn the heat off, transfer the butterscotch into a glass bowl. and let it come to room temperature.
To finish the butterscotch, start adding the vanilla and salt, a little at a time, whisking and tasting. Use as much vanilla and/or salt as necessary (you should not need more than 1 tablespoon vanilla and 1 teaspoon salt) until you reach the desired butterscotch flavor.
Transfer the butterscotch into a glass jar or other container with a tight fitting lid and chill for up to one month.
When the sugar looks liquid, set teh heat to low and add all the whipping cream at once. Use a wire whisk to incorporate the cream into the melted sugar mixture. When the mixture is uniform turn the heat back to medium and continue cooking for 10 more minutes, whisking occationally.
Turn the heat off, transfer the butterscotch into a glass bowl. and let it come to room temperature.
To finish the butterscotch, start adding the vanilla and salt, a little at a time, whisking and tasting. Use as much vanilla and/or salt as necessary (you should not need more than 1 tablespoon vanilla and 1 teaspoon salt) until you reach the desired butterscotch flavor.
Transfer the butterscotch into a glass jar or other container with a tight fitting lid and chill for up to one month.
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