Say hello to the promiscuous sister of caramel sauce. I call it ‘liquid gold’, I mean just look at it. How is any one supposed to resist the temptation of devouring the entire jar. This liquid can be paired with many different things. It can be stored in the refrigerator for about 2 weeks and it’s that perfect arsenal to keep handy during Holiday season. You can serve it as a part of your fondue with fruits, bread, cake or my favorite, cauliflower (just kidding) or the simplest and the best, vanilla ICE CREAM. Although caramel and butterscotch sauce look and come from the same family tree, they are different. Remember? One of them is naughty, very naughty! While butter and cream being the consistent ingredient in both, caramel is made with white sugar and butterscotch with brown. Well the racy one’s got to be exotic, don’t you think? This recipe is simple and easy if you give it your undivided attention. Follow the recipe like a robot and I will assure you nothing tastes better than homemade butterscotch sauce. Perhaps, if you love it so much, this could be a fantastic edible Holiday gift!
INGREDIENTS
- Light brown sugar — 1 cup
- Heavy whipping cream/ Double cream — 1 cup at room temperature
- Unsalted butter— 3 tablespoons
- Salt — 1/4 teaspoon
- Vanilla bean paste or extract — 1 teaspoon
DIRECTIONS
- Separate about ¼ cup of cream and set it aside.
- In a sauce pan, add the sugar and set the heat on medium. Do not disturb the sugar, just let it dissolve on its own.
Make sure to use a deep pan or dish to make this recipe. Sugar tends to bubble up and if it flows out, it would be a nightmare to clean. - When the mixture dissolves and changes its color to a darker shade of brown more like a dark amber, reduce the heat to the lowest setting and add the ¼ cup of the cream then whisk.
When you add the cream the sugar will begin to bubble. One of the reasons why the cream is added in parts is to reduce the chances of it from spilling over. - Now add the rest of the cream, butter, salt and vanilla. Whisk everything until it turns into a smooth liquid.
- Increase the heat back to medium and let the mixture cook for about 4 to 6 minutes. Make sure to give it a stir every minute or so.
- When the mixture gets slightly thicker, the consistency could be somewhere between maple syrup or honey. Turn off the heat and let it cool for another 5 minutes, then transfer it into an airtight glass container or mason jar.
- Your butterscotch sauce is ready to be served.
- When refrigerated the sauce turns thicker. Leave it outside at room temperature for a couple of hours or zap it in the microwave for 30 seconds before serving.
NOTES
- Light brown sugar vs. dark brown sugar: The key to making a good Caramel or Butterscotch sauce is to ensure the sugar turns into that perfect amber color and does not burn or become bitter. Note that the darker the sugar caramelizes the bitter your sauce is going to be. Usually with dark brown sugar, it’s hard to tell when it has caramelized to the desired color and taste. To make life easier and sugar caramelizing process more predictable I use light brown sugar.
- Color of the pot being used: This plays a very important factor than you think in this recipe. If the pot is darker on the inside then it is impossible to gauge the color of the sugar as it caramelizes. Lighter the pan the easier it is for you. Using stainless steel just makes it easier.
- Room temperature vs cold heavy cream: If the cream is too cold, the sugar will firm up and turn into a candy due to sudden temperature change. Thus, the cream has to be at room temp.
