Recipe: The BEST Homemade Butterscotch Sauce
Salted Caramel seems to be everywhere these days…I admit, I’m guilty of jumping on this salty-sweet bandwagon too (my Peanut Salted Caramel macarons are just one delicious example…). It’s often-forgotten cousin, Butterscotch has been left a bit unloved though…and for no good reason, too! If anything, butterscotch is better…it still has that enticing contrast of dulcet tastes with salty scrumptiousness but with depth the nutty, roasted taste brown sugar provides.
And it’s easier to make than homemade caramel too–brown sugar is less likely to crystallize than white sugar and you don’t have to wait for just the right color to take your caramel off the heat. The whole process will take you about ten minutes, and it keeps well in a tightly sealed jar in the fridge.
So, what I’m getting at here really is…stop using store-bought butterscotch and experiment outside of the salted-caramel safety zone with a delicious, homemade butterscotch sauce!
Here’s even more reason to try this recipe: it happens to be one of the fillings inside of my Pecan Praline macarons at Poeme! If you find those delicious, you’ll definitely find this recipe mouth-watering…just try not to eat the whole jar yourself (or do…I won’t judge!).
I also use this butterscotch for my Captain Crunch Krispie recipe bars; to make those, go here!
Get ready for some sugary serendipity and try out this recipe here:
The BEST Homemade Butterscotch Sauce
Ingredients
- 1/2 stick butter, cubed
- 1 cup dark brown sugar
- 3/4 cup heavy cream at room temperature
- 1 tbsp vanilla extract
- 1 tsp salt (to taste, you can add more or less according to your preferences)
Instructions
- In a medium saucepan, melt butter on medium heat. Add the brown sugar and (stirring rarely) let cook for 3-5 minutes. It will start bubbling and the sugar should dissolve before continuing to the next step.
- Pour the heavy cream into the pan, whisking continuously. It may bubble up a bit, but that’s okay! Whisk for 4-5 minutes.
- Take off the heat and add the vanilla extract and salt. Let cool for about 10 minutes before using it.
- Tell yourself you won’t eat all of it by the spoon and do it anyways…I guess you’ll just have to make some more then 🙂
Notes
See, that wasn’t so hard! Let me know what you ended up doing with this delicious sauce (bonus points if you made your own recipe with it!). And make sure to try out those Captain Crunch Krispie Bars (they’re worth it, trust me!).
Happy Baking everyone!
