How to Make Butterscotch Sauce

Name: How to Make Butterscotch Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 4 Tbsps unsalted butter; 237 milliliters tightly packed dark brown sugar; 177 milliliters heavy whipping cream (not ultra-pasteurized); 1 Tbsp vanilla extract; 1 teaspoon kosher salt

How to Make Butterscotch Sauce is a gluten free and lacto ovo vegetarian sauce. This recipe makes 3 servings with 1891 calories, 4g of protein, and 111g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, vanillan extract, heavy whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. Users who liked this recipe also liked Butterscotch Sauce, Butterscotch Sauce, and Butterscotch Sauce.

Instructions

Butterscotch sauce takes about a half an hour to make, from start to finish.

Ingredients you will need

Butterscotch Sauce

Have everything ready to go: First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.

Ingredients you will need

Butterscotch

Brown Sugar

Cream

Equipment you will use

Frying Pan

Melt butter, add brown sugar: In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.

Ingredients you will need

Brown Sugar

Butter

Sugar

Equipment you will use

Wooden Spoon

Sauce Pan

Stir infrequently: Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.

Equipment you will use

Pot

Note the texture: Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.

Ingredients you will need

Brown Sugar

Cream

Add the cream, let boil: At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture.

Ingredients you will need

Cream

Equipment you will use

Whisk

When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes or until it registers 225°F on a digital or candy thermometer.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Whisk

Let rest, then transfer to storage vehicle to cool: After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.

Equipment you will use

Stove

Bowl

Taste, add salt and vanilla extract to taste: When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor.

Ingredients you will need

Vanilla Extract

Butterscotch

Brown Sugar

Butter

Salt

Whisk in half the salt and vanilla extract. Taste again.

Ingredients you will need

Vanilla Extract

Salt

Equipment you will use

Whisk

Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.

Ingredients you will need

Vanilla Extract

Butterscotch

Salt

Butterscotch makes a fantastic topping for ice cream.

Ingredients you will need

Butterscotch

Ice Cream

Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only after sauce has chilled completely. It will keep for one month refrigerated, that is if you can keep from eating it all the moment it has cooled down and been seasoned to your liking.

Ingredients you will need

Butterscotch Sauce

Sauce