This rich, butterscotch sauce is sweet and buttery. Once you try this easy recipe you won't go back to purchasing butterscotch topping in a jar. Serve on brownies or with ice cream or with both. DH and I like to put the sauce directly on a brownie in a simple-syrup fashion.
Butterscotch Sauce Recipe by David Lebovitz
Makes: 1 cup sauce
Prep Time: negligible
Cook Time: 10 minutes
- 4 tablespoons (55 g) salted butter
- 1 cup (180 g) packed light brown sugar
- 1/4 cup (60 ml), plus 6 tablespoons (90 ml) heavy cream
- 1/2 teaspoon pure vanilla extract
- In a wide saucepan or skillet over medium heat, melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth.
- Increase the heat to medium-high. When the mixture starts bubbling, stop stirring. Let the mixture cook at a bubbling simmer for three minutes. Tweak the heat every now and then to keep the bubbling consistent.
- Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool, then stir in the vanilla extract.
- Serve warm.
- Store in sealed container in the fridge for up to two weeks. Reheat the sauce over low heat.