Servings : 2 cups
This highly addictive sauce is also incredibly easy to make. It goes so beautifully with desserts, drizzled over ice-creams, cakes, sweet buns and cinnabons.
- 1 cup brown sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 tsp. salt (preferably flaky sea salt)
- 1 tbsp. vanilla essence
In a heavy-bottomed pan, melt the butter then add the sugar, cream and salt. Mix until combined. Bring to a gentle boil then cook for 5-7 minutes whilst whisking occasionally. Add the vanilla and cook for one more minute. Carefully without burning your tongue, give it a taste to see if you need a couple more pinches of salt or a splash more or vanilla. Adjust and whisk again.
Turn off the heat and allow to cool to room temperature. The sauce will thicken as it cools. Store in a glass jar and refrigerate for up to a month.
When you need to use it, simply place the jar in a bowl of hot water or warm it up in the microwave to soften the butterscotch before drizzling over your desserts.