Ingredients with Measurements:
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Medium-sized saucepan
- Whisk
Step-by-step instructions:
1. In a medium-sized saucepan, melt the butter over medium heat.
2. Add the brown sugar and whisk until well combined.
3. Pour in the heavy cream and whisk until smooth.
4. Add the vanilla extract and salt, and whisk until well combined.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, whisking occasionally.
6. Remove the saucepan from the heat and let the butterscotch sauce cool for a few minutes.
7. Serve warm or at room temperature.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for melting butter and bringing mixture to a boil, then low heat for simmering.
Serving size:
Makes about 1 and 1/2 cups of butterscotch sauce.
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 65mg
Total carbohydrates: 16g
Dietary fiber: 0g
Sugars: 16g
Protein: 0g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Half-and-half can be used instead of heavy cream, but the sauce will be thinner.
- Dark brown sugar can be used instead of light brown sugar, but the sauce will have a stronger molasses flavor.
Variations:
- Add a tablespoon of bourbon or whiskey for a boozy twist.
- Stir in a tablespoon of espresso powder for a coffee-flavored sauce.
- Drizzle the butterscotch sauce over ice cream, cake, or fruit for a decadent dessert.
Tips and tricks:
- Use a whisk to prevent lumps from forming in the sauce.
- Be careful not to burn the butterscotch sauce while simmering.
- Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the butterscotch sauce in a saucepan over low heat, whisking occasionally, until warm.
Presentation ideas:
Serve the butterscotch sauce in a small pitcher or gravy boat for easy pouring.
Garnishes:
Sprinkle a pinch of sea salt or chopped nuts on top of the butterscotch sauce for added flavor and texture.
Pairings:
Serve the butterscotch sauce with vanilla ice cream, apple pie, or bread pudding.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the butterscotch sauce is too thick, add a splash of heavy cream and whisk until desired consistency is reached.
- If the butterscotch sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Use caution when working with hot sugar and butter.
- Store leftover sauce in the refrigerator and discard if it smells or looks off.
Food history:
Butterscotch sauce originated in Scotland in the early 19th century and was made by boiling brown sugar and butter together.
Flavor profiles:
Sweet, rich, and buttery with a hint of caramel.
Serving suggestions:
Drizzle the butterscotch sauce over ice cream, pancakes, waffles, or oatmeal for a sweet breakfast or dessert.
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Taste: Sweet, Buttery, Caramel, Rich, Caramel-Like