How To Make Easy Butterscotch Sauce | TheVegetarianBaker
Butterscotch is known as the easy caramel and I can’t deny that. This recipe is almost fool-proof. Caramel requires exact temperatures and seeing what stage your sugar has cooked to. However, butterscotch from beginning to end takes less than 10 minutes and all you have to do is whisk and watch. Butterscotch goes great on ice cream, in ciders, and as a sauce for dipping fruits in. Next week on TheVegetarianBaker, I will be using this butterscotch recipe to make Harry Potter’s Butterbeer, so don’t forget to subscribe to get notified about that recipe. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)
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- Brown Sugar | 3/4 Cup
- Unsalted Butter | 4 Tablespoons
- Heavy Cream | 3 Tablespoons + 1/4 Cup
- Vanilla Extract | 1 1/2 tsp
- Salt | 1/4 Tsp
- In a medium saucepan, add butter, salt and sugar. Heat on medium heat.
- When butter is melted, whisk in 3 tablespoons heavy cream. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in color. It should thicken a little bit.
- Turn the heat off and carefully whisk in remaining 1/4 cup heavy cream, followed by vanilla extract. Whisk together.
- Transfer to a small 8-ounce mason jar. Allow butterscotch to cool in the fridge.