Salted Butterscotch
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
52
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Heavy Cream1 cup
Scotch2 tbsps
Light Corn Syrup1 tsp
Vanilla Extract1.5 tsps
Sea Salt (flaky)Directions:
1
Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved
2
Increase heat to medium and bring to a boil (without stirring)
3
Cook, swirling often, until sauce is thick enough to coat spoon, 8–10 minutes
4
Remove from heat and stir in sea salt
5
Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved
6
Increase heat to medium and bring to a boil (without stirring)
7
Cook, swirling often, until sauce is thick enough to coat spoon, 8–10 minutes
8
Remove from heat and stir in sea salt
9
Do Ahead Sauce can be made 1 week ahead
10
Cover and chill
11
Reheat gently before using
12
Sauce can be made 1 week ahead
13
Cover and chill
14
Reheat gently before using