Even though chocolate rules, if I had the choice, I would choose caramel sauce over chocolate sauce… and if I had ANOTHER choice, I would choose butterscotch sauce over caramel. Sometimes these sauces can get hard and you need candy thermometers and everyone says “DON’T BURN IT!” But honestly, who has time for that? There is truth in what they say though… these sauces can be temperamental and difficult because it can indeed burn if you keep it on the stove a second too long.
If this scares you… Fear no more! Try this recipe and you will be whipping up butterscotch sauce for every occasion and trying to find different things to put it on just so you can eat it.
This sauce can be served warm or at room temp… on pancakes, crepes, cakes, and especially ice cream!
Get a medium size pot and put it on the stove
- 4 tablespoons of unsalted butter
- ½ cup of packed brown sugar
- Pinch of salt
- ½ cup of heavy cream
- 1 tablespoon of vanilla
With the pot over a medium heat, start melting the butter and the sugar. Stir with a whisk until it is all melted and combined. Add the salt and heavy cream and bring to a boil, stirring continuously. Once at a boil, let it boil for about 5 minutes, stirring occasionally. Stir in the vanilla.
Transfer to a gravy boat to serve or a mason jar/whatever container you want to store.
Serve hot or cold!
Healthy? If you’re trying to be healthier, make with Splenda brown sugar … I’ve done this and it turns out just the same! But, I wouldn’t try to substitute the heavy cream.
BETTER ∙ BUTTERSCOTCH