Another version of salted butterscotch sauce

Another version of salted butterscotch sauce

In an earlier blog post I described how absolutely delicious a butterscotch sauce is! In addition, it’s so simple to make. Much much simpler than temperature-sensitive caramel, yet, in my opinion way more delicious.

I could not decide which butterscotch sauce I prefer better. The earlier version or this one. Both are incredibly amazing. I see no reason why I must commit to one recipe. I think I can alternate between the two.

If you happen to make both – let me know which one you prefer better!

DifficultyBeginner

Yields12 Servings

 1 ½ cups light brown sugar
 1 cup cream
 2 tbsp butter
 1 tsp kosher salt or fleur de sel

1

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

 1 ½ cups light brown sugar
 1 cup cream
 2 tbsp butter
 1 tsp kosher salt or fleur de sel

Directions

1

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.

Another 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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