Butterscotch Sauce Recipe | Rich and Velvety
Ingredients:
1/2 cup (115g) unsalted butter
1 cup (200g) packed brown sugar (light or dark)
1 cup (240ml) heavy cream
1 tsp vanilla extract
1/2 tsp salt (or more to taste for salted butterscotch)
Instructions:
Melt the Butter:
In a medium saucepan, melt the butter over medium heat.
Add the Brown Sugar:
Stir in the brown sugar and salt. Cook, stirring constantly, until the mixture is smooth and the sugar is fully dissolved, about 2-3 minutes.
Add the Cream:
Gradually add the heavy cream, stirring continuously. Bring the mixture to a gentle boil and cook for 5-7 minutes, stirring frequently, until the sauce thickens slightly.
Finish the Sauce:
Remove the saucepan from the heat. Stir in the vanilla extract. Taste the sauce and add more salt if you prefer a salted butterscotch flavor.
Cool and Serve:
Allow the butterscotch sauce to cool slightly before serving. The sauce will thicken further as it cools.
Serve warm over ice cream, pancakes, waffles, or as a dipping sauce for fruits. Store any leftover sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently before serving.