Sunday

Butterscotch Sauce

This sauce is for drizzling on ice cream, pound cake, poached pears or what have you. The longer you cook it the thicker it will be. Following these recipes on a light boil I got a pretty loose sauce when cool.

Yield: About 2/3 to 3/4 cup sauce

Ingredients:
1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition. I ended up using a full teaspoon of flaky salt and the listed amount of vanilla to get a butterscotch sauce with a very loud, impressive butterscotch flavor but the strength of your vanilla and intensity of your salt may vary.

From Smitten Kitchen




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