Butterscotch Sauce
From Anna Monette Roberts, POPSUGAR Food
Notes
Butterscotch tastes best when it's served hot! Reheat it in a small nonstick saucepan over low heat. Alternatively, remove the lid to the mason jar, and microwave in 15-second increments, stirring between sessions, until sauce is warmed through.
Ingredients
- 4 tablespoons salted butter
3/4 cup light-brown sugar
2 tablespoons plus 1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract
Directions
- In a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, whisk in 2 tablespoons heavy cream. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in color.
- Turn off heat and carefully whisk in remaining 1/4 cup heavy cream, followed by vanilla extract.
- Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks.
Information
- Category
- Desserts
- Cuisine
- North American
- Yield
- 1 8-ounce mason jar