Butterscotch Sauce
Silky smooth & buttery, Butterscotch Sauce has a special and specific flavor with notes of molasses, butter, vanilla and salt.
servings
Ingredients
- 2 oz unsalted butter
- 8 oz dark brown sugar (1 cup)
- 4 oz heavy cream (1/2 cup)
- 2 oz butterscotch schnapps (1/4 cup (see note))
- 2 teaspoons real vanilla extract
- 1/2 teaspoon kosher salt (not table salt (see note))
Instructions
- Melt 2 oz unsalted butter over medium low heat (see note). Add 8 oz dark brown sugar and stir until the sugar looks like wet sand. Cook on medium low, stirring occasionally, for about 5 minutes. The mixture will begin to liquify.
- Whisk in 4 oz heavy cream, then whisk in the 2 oz butterscotch schnapps. BE CAREFUL, the mixture will bubble up and steam when the liquids are added. Keep your face away from the pot.
- Cook over medium low heat for for about 10 minutes, whisking occasionally, until the butterscotch becomes viscous, very smooth and silky. Remove the pot from the heat and whisk in 2 teaspoons real vanilla extract and 1/2 teaspoon kosher salt.
- Pour into a heat proof container to cool. I like to use canning jars to store the butterscotch sauce.
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Equipment
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Notes
You can use another liquor like bourbon or rum, or you can eliminate the liquor and replace it with cream.
If you use table salt use 1/4 teaspoon.
The main thing that can go wrong with this recipe is if you cook it too hot or too fast. Be patient and let it cook over medium-low heat for the times listed in the recipe. If you cook it too hot, bits of the sugar will caramelize and separate from the butter. You'll end up with a gritty texture.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!