Salted Butterscotch Sauce
Servings
Makes 1 cup
Total time
15
minutesFive ingredients, 15 minutes (tops) and you’re on your way to buttery, salty-sweet perfection. This recipe, adapted from Smitten Kitchen, is a staple in Anne’s fridge. Serve it over ice cream. Top pancakes. Or just grab a spoon. Simple decadence. It’s giftable, too!
We discussed this recipe on Season 4 of Smidgen, Episode 4 “Hop on That Meal Train.” Be sure to give it a listen!
Ingredients
4 Tbl unsalted butter
1/2 cup dark brown sugar
1/2 cup heavy cream
1/2 tsp Fleur de Sel
1 1/2 tsp Vanilla Puree
Instructions
- Melt butter in a saucepan over medium heat. Add the dark brown sugar, heavy cream, and Fleur de Sel. Wisk until well blended.
- Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
- Remove from heat and add the Vanilla Puree. Taste and adjust the Vanilla Puree and Fleur de Sel to your taste.
- Serve cold or warm. Keep unused portions in the refrigerator and consume within seven days.
