ridiculously easy butterscotch sauce

January 18th, 2010

Oooh la la, this is good. Really good. When I saw this recipe over on smitten kitchen and it was titled, ridiculously easy butterscotch sauce, I thought “yes please”. The combination of easy and sweet is more than enough to get my attention, but the richness of this sauce is what makes this a true keeper.

This recipe boasts a mere five ingredients, brown sugar, butter, heavy cream, sea salt and vanilla. If you have those ingredients and ten minutes, you’ll be exponentially happier than you were before, trust me.

After standing over the stove, happily taking in the smells and watching my butterscotch boil, I made myself a simple sundae. I expected awesomeness and lucky for me I got it. The butterscotch is rich and buttery with a salty bite that pairs perfectly with creamy vanilla ice cream. Honestly, I will never look at butterscotch the same and will probably be making this more than I’d like to admit.

ridiculously easy butterscotch sauce

from Smitten Kitchen | Yield: About 2/3 to 3/4 cup sauce
1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter

1/2 cup packed dark or light brown sugar (I used dark)

1/2 cup heavy cream

1/2 teaspoon flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste

1 1/2 teaspoons vanilla extract, plus more to taste

1. Melt butter in a medium heavy-bottomed saucepan over medium heat.

2. Add the sugar, cream and salt and whisk until well blended. [A flat whisk works great here.] Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

3. Remove from heat and add one teaspoon of the vanilla extract, stirring to combine and this is where, despite the simplicity of the recipe, you get to feel all “chef-y”. 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.

4. Serve cold or warm over vanilla ice cream. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan.

 

Comments: 8 Total

  1. life according to celia

    January 18, 2010 at 12:39 pm

    the lighting in your new kitchen is killer!

  2. Gala

    January 18, 2010 at 4:03 pm

    Yeah I read that post too!
    Looks delicious…

  3. emily

    January 18, 2010 at 4:23 pm

    YES, this sauce is killer! It is also delightfully delicious drizzled over salty chocolate chip cookies. Yummmmmm.

  4. DailyChef

    January 18, 2010 at 9:11 pm

    Ohhhh, butterscotch sauce. I adore butterscotch sauce. Your pictures make me drool!

  5. Antonietta

    January 18, 2010 at 11:03 pm

    This looks so rich and decadent. A perfect accompaniment to vanilla ice cream. Yes please!

  6. dining room sets

    January 19, 2010 at 1:42 am

    The sauce looked rich and smooth! It is just the way each one of us wanted! I want it over cookies!

  7. julie @ duet letterpress

    January 19, 2010 at 12:57 pm

    oh, i must give this a try! i looooove butterscoth!

  8. sugar plum

    January 19, 2010 at 3:14 pm

    This is so so fantastic a site-why it take me so long to find u-evry recipe is amzing and rocks….
    Well cant afford to miss a single post here so am rite here following……

Leave a Reply