In a previous post, I shared just how incredible butterscotch sauce can be! Not only is it absolutely delicious, but it’s also super easy to make. It’s much simpler than caramel, which can be a little fussy with temperatures—yet, I dare say, it’s even more flavorful.
Now, I couldn’t quite choose between that recipe and this new version. Both are just so good! So, why limit myself to one? I think I’ll be switching back and forth between these two dreamy sauces.
If you end up making both, I’d love to hear which one you like more!
Melt the butter, add sugar and stir to combine. Add cream and bring to a simmer. Simmer for 3 minutes. Remove from heat, cool. Store in an airtight container in the refrigerator once the sauce has cooled.
If the sauce separates during refrigeration, which is uncommon, heat it up while whisking until it's smooth again.
Ingredients
Directions
Melt the butter, add sugar and stir to combine. Add cream and bring to a simmer. Simmer for 3 minutes. Remove from heat, cool. Store in an airtight container in the refrigerator once the sauce has cooled.
If the sauce separates during refrigeration, which is uncommon, heat it up while whisking until it's smooth again.
