Making butterscotch sauce at home
is the most easiest and most convenient because it uses ingredients you
undoubtedly already have on hand. And
the best part about it is it takes only 5-7 minutes to prepare. Here I used the
brown sugar, but you can make it by using white sugar too, as your liking. For
this my daughter feels that the flavour was too strong as I have used brown
sugar. So I will definitely going try it again with white sugar and share the
difference in taste and flavour. I think white sugar must give it a perfect
taste and is astonishing…so all comes to you and your palate, whether to use
white sugar or brown. Nothing is better than a freshly made butterscotch sauce.
The freshness and flavour really pops out and is sensational. So why to waste
time, make this and enjoy over your ice creams or make some cake or something
else…!!!!
INGREDIENTS:
4 tablespoon Unsalted Butter [see
notes]
½ Cup Dark Brown Sugar
½ teaspoon Flaky Sea Salt or ¼ teaspoon Regular
Salt
½ Cup Heavy Cream
1 teaspoon Vanilla Essence
METHOD:
STEP 1 – Heat a non-stick sauce
pan on low-medium heat and melt butter in it.
Do not burn it.
STEP 2 – When it melts, add brown
sugar, salt and heavy cream in it and mix well.
STEP 3 – Cook it further, stir it with a rubber spatula until it is well blended.
STEP 4 – Bring the mixture to a
boil, scraping down the sides occasionally and boil it for 3-4 minutes.[see
notes]
STEP 5 – Remove from heat when
you reach the desired consistency and stir in Vanilla essence and give a nice
mix.
STEP 6 – Butterscotch sauce is
ready. Store it in a clean container to cool.
STEP 7 - After cooling, you can store it in
refrigerator and drizzle it over desserts like ice creams, cakes and pies whenever
you want.
Serve cold or warm over ice
cream, pies, roasted pears or pound cakes.
NOTES: You can use salted butter,
in that case decrease the quantity of salt in the recipe to half.
The consistency of sauce at which
you remove from heat depends upon what you want to use it for. But remember one
thing that, the sauce get thicken as it cools. So it is best to reheat it in a
microwave or small saucepan for about few seconds and then use it.
I suggest to bring it at room temperature and
then use it or reheat it as you wish.
This sauce will keep at least two
weeks in an air tight container when refrigerated.
You can put it in small jars and
gift it to your friends and relatives, but warn them that they should keep this
in refrigerator strictly.
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