Amazing butterscotch sauce

Yesterday I made an apple tart for thanksgiving with maple syrup flavoring in the apples. When the apple tart was baked and cooled. I drizzled some butterscotch sauce !


1/4 cup  unsalted butter

1/2 cup  packed dark or light brown sugar (I used dark)

1/2 cup heavy cream

1/2 teaspoon  flaky sea salt (or 1/4 teaspoon regular salt),

1 1/2 teaspoons vanilla extract


Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally. Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Dip a spoon in the sauce and carefully taste the sauce (without burning your tongue!) to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.

Serve cold or warm over vanilla ice cream. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan.

To do ahead: This sauce will keep at least two weeks in an airtight container in the fridge.


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