How to Make Butterscotch Sauce
Go for unsalted, rather than salted, butter., Use high-quality vanilla extract., Don’t use regular table salt., Make the sauce lactose-free, if necessary., Take out a medium, heavy-bottomed saucepan., Melt ½ cup butter in the saucepan., Add 1 cup...
Step-by-Step Guide
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Step 1: Go for unsalted
Using unsalted butter is preferable because this way you can control how salty your sauce becomes.If you only have semi-salted or salted butter, omit the salt noted in the ingredients.
Taste the sauce once it’s made and adjust the seasoning with more salt if needed. -
Step 2: rather than salted
Though you can definitely use basic vanilla extract for this recipe, high quality vanilla extract makes a big difference in terms of taste.You can also make your own vanilla extract by infusing vanilla beans in an alcohol like vodka, brandy, or rum.
It’s easy to do and you can refill the bottle endlessly without having to splurge., Table salt has a harsh taste that will be too strong for this sweet sauce.
Any kind of sea salt, flaky or fine, is good.
But for the best taste, use fleur de sel, which has a subtle salty flavor that pairs well with sweets., If you have an allergy to dairy, you can replace the regular butter and cream with goats’ milk butter and lactose-free cream.
The sauce will turn out just as delicious., Place it on the stove and turn the stove to medium heat., Keep an eye on the butter as it melts so it doesn’t burn or brown. , Use a flat whisk to whisk the ingredients together until they are well blended. , Cook for 5 minutes, stirring occasionally. , Add 2 teaspoons vanilla extract and the vanilla seeds, if using them.
Whisk to combine. , If you feel it still needs more salt, sprinkle in more sea salt until you reach a flavor that makes your mouth water with delight.
If you’re making the sauce for an adult crowd, add a shot of bourbon to the sauce to give it a little kick., The sauce will thicken a little as it cools, but it will remain soft enough that you can spoon it straight out of the fridge.
Butterscotch sauce is great over roasted pears, vanilla ice cream, and pound cake.Store the sauce in an airtight container in the fridge for up to 2 weeks. -
Step 3: butter.
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Step 4: Use high-quality vanilla extract.
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Step 5: Don’t use regular table salt.
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Step 6: Make the sauce lactose-free
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Step 7: if necessary.
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Step 8: Take out a medium
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Step 9: heavy-bottomed saucepan.
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Step 10: Melt ½ cup butter in the saucepan.
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Step 11: Add 1 cup brown sugar
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Step 12: 1 cup heavy cream
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Step 13: and ½ tsp salt.
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Step 14: Bring the sauce to a gentle boil.
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Step 15: Remove the sauce from the heat.
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Step 16: Taste the sauce.
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Step 17: Serve the sauce warm or cool.
Detailed Guide
Using unsalted butter is preferable because this way you can control how salty your sauce becomes.If you only have semi-salted or salted butter, omit the salt noted in the ingredients.
Taste the sauce once it’s made and adjust the seasoning with more salt if needed.
Though you can definitely use basic vanilla extract for this recipe, high quality vanilla extract makes a big difference in terms of taste.You can also make your own vanilla extract by infusing vanilla beans in an alcohol like vodka, brandy, or rum.
It’s easy to do and you can refill the bottle endlessly without having to splurge., Table salt has a harsh taste that will be too strong for this sweet sauce.
Any kind of sea salt, flaky or fine, is good.
But for the best taste, use fleur de sel, which has a subtle salty flavor that pairs well with sweets., If you have an allergy to dairy, you can replace the regular butter and cream with goats’ milk butter and lactose-free cream.
The sauce will turn out just as delicious., Place it on the stove and turn the stove to medium heat., Keep an eye on the butter as it melts so it doesn’t burn or brown. , Use a flat whisk to whisk the ingredients together until they are well blended. , Cook for 5 minutes, stirring occasionally. , Add 2 teaspoons vanilla extract and the vanilla seeds, if using them.
Whisk to combine. , If you feel it still needs more salt, sprinkle in more sea salt until you reach a flavor that makes your mouth water with delight.
If you’re making the sauce for an adult crowd, add a shot of bourbon to the sauce to give it a little kick., The sauce will thicken a little as it cools, but it will remain soft enough that you can spoon it straight out of the fridge.
Butterscotch sauce is great over roasted pears, vanilla ice cream, and pound cake.Store the sauce in an airtight container in the fridge for up to 2 weeks.
About the Author
Michael Lee
Enthusiastic about teaching hobbies techniques through clear, step-by-step guides.
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