Amazing salted caramel. Or, technically, "butterscotch sauce"

Amazing salted caramel. Or, technically, "butterscotch sauce"

There is actually a difference between these two confectionaries. White granulated sugar is the main ingredient in caramel and the process of making caramel has to be very precise since the success of your recipe depends on careful temperature control. Butterscotch, on the other hand, is a lot simpler to make. You don’t even need a candy thermometer! It’s simpler and arguably more delicious cousin of caramel!

This “caramel” is an amazing garnish for cakes

Yields1 Serving

 ¼ cup butter (1/2 stick)
 ½ cup dark brown sugar
 ½ cup heavy cream
 ½ tsp vanilla
 ¼ tsp fleur de self or other coarse salt

1

Your sauce will foam and bubble up quite a bit, so be sure to use a medium pan and not a small one.

Add butter and sugar and heat on medium heat, swirling the pan and infrequently stirring the sauce with a rubber spatula, around 3 minutes. The sauce should become quite smooth and fluid and no longer look grainy. In other words, you are looking to ensure the sugar has dissolved.

Add cream and reduce the heat to medium low. Stir constantly with a heat resistant spatula and cook for 7-8 minutes until the temperate of the caramel reaches 225. After a minute of cooking, turn your heat up back to medium heat.

2

Remove from heat and stir in vanilla and a heaping 1/4 tsp coarse salt. Taste and see if you prefer to add a bit more salt to balance the sweetness. This sauce will store in an airtight container in a fridge for about a month.

Ingredients

 ¼ cup butter (1/2 stick)
 ½ cup dark brown sugar
 ½ cup heavy cream
 ½ tsp vanilla
 ¼ tsp fleur de self or other coarse salt

Directions

1

Your sauce will foam and bubble up quite a bit, so be sure to use a medium pan and not a small one.

Add butter and sugar and heat on medium heat, swirling the pan and infrequently stirring the sauce with a rubber spatula, around 3 minutes. The sauce should become quite smooth and fluid and no longer look grainy. In other words, you are looking to ensure the sugar has dissolved.

Add cream and reduce the heat to medium low. Stir constantly with a heat resistant spatula and cook for 7-8 minutes until the temperate of the caramel reaches 225. After a minute of cooking, turn your heat up back to medium heat.

2

Remove from heat and stir in vanilla and a heaping 1/4 tsp coarse salt. Taste and see if you prefer to add a bit more salt to balance the sweetness. This sauce will store in an airtight container in a fridge for about a month.

Butterscotch Sauce

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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