View Large Image Butterscotch Sauce Recipe Get ingredients: 28 g (1/8 cup) butter (unsalted, any temperature) 90 g (1/4 cup + 1/8 cup) heavy whipping cream (35-40% butter fat) 110 g (1/2 cup packed) brown sugar (dark) 1 g (1/4 tsp) kosher salt 4 g (1 tsp) vanilla extract (pure) thermometer container with lid (eg. empty jam jar) saucepan (small, 1 litre) spatula whisk Measure everything out in advance. Chop the butter into about 2 pieces. Place the saucepan on the stove. Add to the saucepan: 28 g (1/8 cup) butter Set heat to medium-low. Just before the butter has melted (after about 1.5-2 minutes), add to the saucepan: 110 g (1/2 cup packed) brown sugar Stir with a spatula until the sugar is uniformly wet (about 30 seconds). Add to the saucepan: 1 g (1/4 tsp) kosher salt. Set heat to medium. Stir infrequently until the mixture starts getting big bubbles and looks like molten lava (about 3-5 minutes). Add to the saucepan: 90 g (1/4 cup + 1/8 cup) heavy whipping 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. Remove from the heat. Turn off the heat. Add to the saucepan: 4 g (1 tsp) vanilla extract. Let cool at room temperature in the saucepan for 1-2 minutes, then transfer to an airtight container to cool completely. Store in an airtight container in the fridge for up to 1 month.
