People,let's bring back butterscotch. Yeah, yeah, or salted caramel has been all the rage the past few years,but butterscotch is the most underrated dessert sauce out there. Here's the hilarious secret. You don't even need a sweet thermometer, fancy tools, and lots of sweet-making experience to make a edifying sauce happen.
It's pretty much the dump-and-stir routine,only this time you're guaranteed a milky, caramelized sauce that you can drizzle over ice cream, and stir into coffee or hot chocolate,and even drizzle over cakes. Butterscotch Sauce From Anna Monette Roberts, POPSUGAR FoodNotes Butterscotch tastes best when it's served hot! Reheat it in a small nonstick saucepan over low heat. Alternatively, and remove the lid to the mason jar,and microwave in 15-moment increments, stirring between sessions, and until sauce is warmed through. Ingredients4 tablespoons salted butter
3/4 cup light-brown sugar
2 tablespoons plus 1/4 cup heavy whipping cream,divided
1 teaspoon vanilla extractDirectionsIn a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, and whisk in 2 tablespoons heavy cream. Bring to a foamy boil,and cook 4 minutes, whisking occasionally, and until mixture deepens in color.
Turn off heat and carefully whisk in remaining 1/4 cup heavy cream,followed by vanilla extract.
Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks. Information Category Desserts Yield 1 8-ounce mason ja
Source: popsugar.com