This week, I am sharing two dessert sauces. Today's is butterscotch. It is an ingredient in the second recipe this week. What is the difference between caramel and butterscotch? Caramel uses white sugar and butterscotch uses brown sugar.
1/2 stick unsalted butter 1/2 cup packed dark or light brown sugar 1/2 cup heavy cream 1/2 teaspoon kosher salt, plus more to taste 1 1/2 teaspoons 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 (without burning your tongue!) 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.
Serve cold or warm. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan. It holds for two weeks in an airtight container in the refrigerator.
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Good Cooking, Good Eating and Good Living!!!