There is absolutely nothing like fresh homemade without the preservatives!!
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- 4 Tbsp
- unsalted butter
- 1 c
- tightly packed dark brown sugar
- 3/4 c
- heavy whipping cream (not ultra-pasteurized)
- 1 Tbsp
- pure vanilla extract
- 1 tsp
- kosher salt
77 When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.
8Butterscotch makes a fantastic topping for ice cream.
Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only after sauce has chilled completely. It will keep for one month refrigerated, that is if you can keep from eating it all the moment it has cooled down and been seasoned to your liking.