Homemade butterscotch is very easy to make. I admit that my first batch, which went into butterscotch cupcakes, turned out better than my second batch; I suspect I cooked this batch on higher heat than I should have, which resulted in a much thicker confection once it cooled.
This sauce turns out best when simmered, rather than actually boiled; use medium-low heat, and look for small to medium-sized bubbles – if you see large bubbles on the surface, turn your heat down slightly to keep the sauce at more of a simmer.
The sauce will thicken as it cools, but should still be easy to drizzle. If you happen to cook your sauce at a higher heat than you should and it turns out too thick to drizzle, simply thin it out using a few tablespoons of heavy cream to get it back to drizzling consistency. It will still taste delicious…believe me.
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
In a medium saucepan, melt butter over medium-low heat. Whisk in brown sugar, then heavy cream.
Bring mixture to a simmer/gentle boil and cook for 5 minutes without stirring. Remove from heat and whisk in vanilla extract and salt.
Allow to cool completely before serving. Sauce can be stored in the refrigerator for 1 week.