This is a delicious butterscotch sauce to warm up and serve with bread pudding or ice cream, or drizzle the sauce over apple slices for a great treat. It takes very little time to prepare and cook, and you can store it for up to 2 weeks in the refrigerator.
When finishing the butterscotch sauce, don't scrape the sides or bottom of the pan. If you do, you might find it grainy.
- 1 1/2 cups light brown sugar, packed
- 6 tablespoons butter
- 1/3 cup plus 1/2 cup heavy cream, divided use
- 3/4 teaspoon vanilla
- Combine the brown sugar, butter, and 1/3 cup of heavy cream in a wide-bottom saute pan or saucepan over low heat. Cook, stirring, until the butter and sugar have melted and the mixture is smooth.
- Increase the heat to medium-low and bring to a simmer with bubbles all over the top. Continue cooking, without stirring, for 3 minutes.
- Remove the pan from heat and gently stir in the remaining cream. Resist the urge to scrape the bottom and sides of the pan, and pour the mixture into a bowl. Stir in the vanilla.
- The butterscotch sauce will thicken as it cools.
- Warm the butterscotch sauce to use for ice cream or over desserts. It is fantastic drizzled over an apple cake or bread pudding. Warm it on the stovetop over low heat or in the microwave oven for about 1 minute on 50% power.
Makes just under 2 cups of butterscotch sauce, or about 16 servings (2 tablespoons each).
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