View Large Image Butterscotch Sauce Recipe Get ingredients: 1 oz (1/8 cup) butter (unsalted, any temperature) 1 tsp vanilla extract 3 oz (1/4 cup + 1/8 cup) heavy whipping cream 4 oz (1/2 cup packed) brown sugar (dark) 1/4 tsp kosher salt digital scale thermometer small pot spatula whisk container with lid (eg. empty jam jar) 1 tsp, 1/4 tsp Measure everything out in advance. Chop the butter into about 2 pieces. Place the pot on the stove. Add the butter to the pot. Set heat to medium-low. Just before the butter has melted (after about 1.5-2 minutes), add the brown sugar. Stir with a spatula until the sugar is uniformly wet (about 30 seconds). Stir in 1/4 tsp salt. Set heat to medium. Stir infrequently until the mixture starts getting big bubbles and looks like molten lava (about 3-5 minutes). Add the cream. Set heat to medium-low. Whisk until the cream is mixed and the hard lumps have dissolved (less than 30 seconds). Whisk every minute or so until it reaches 225° F (107° C) (about 5 minutes). The mixture should have thickened slightly. Turn off the heat. Remove from the heat. Stir in 1 tsp vanilla. Let the mixture rest in the pot for 1-2 minutes. Pour the sauce into the container. After the sauce has chilled completely, place the lid on the container. Store in the fridge for up to one month.
