Tuesday, November 18, 2014

Butterscotch Sauce

Yield:  Approximately 2 cups

  • ½ c (1 stick) salted butter
  • 1½ c brown sugar (dark, light, or mixed)
  • 1½ c heavy whipping cream
  • 3 t. vanilla extract, dark
  • 1 t. salt

    1. Over medium heat, melt butter and whisk in brown sugar.
    2. Slowly incorporate heavy cream
    3. Allow the sauce to bubble for 5 minutes (set timer)
    4. Remove from heat; immediately stir in vanilla and salt
    5. Cool to room temperature.
    6. Store in glass jar with lid; keep in refrigerator for up to two weeks.

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