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Butterscotch: sugar, butter, and cream, cooked to smooth, caramelized perfection. Almost identical in ingredients to brittle, crispy toffee, butterscotch is only cooked to the soft candy stage, where it remains soft and liquid, rather than hard and candied. Often made into a syrup, butterscotch is used as a sauce for ice cream and other confections. It’s also made into commercial butterscotch “chips”, just like chocolate chips, which you can use in baking or melting down for sauce purposes.
Making a sundae? This is your golden sauce, the perfect topping for the perfect dessert. If sauce thickens too much before using, just reheat it gently and serve.
½ cup unsalted butter
1 cup packed dark brown sugar
1 cup heavy cream
½ teaspoon salt
1 teaspoon vanilla extract
1) Melt butter in a medium pot over medium heat; add sugar, cream, and salt and whisk to combine. Bring to a gentle simmer over medium high, whisking constantly; cook 5 minutes, until thickened, whisking. Stir in vanilla and serve.