Butterscotch Sauce
The perfect butterscotch sauce recipe made from real food ingredients.
Ingredients
- 1/2 c. butter
- 3/4 c. sucanat or organic sugar
- 3/4 c. heavy cream
- 2 tsp. vanilla
- 1/2-1 tsp. sea salt
Instructions
- Add your sucanat (or organic sugar) to a medium sauce pan, along with the butter.
- Turn to medium heat and cook and stir this until the sucanat melts completely and it turns into a thick liquid.
- Cook without stirring now for 5 – 10 minutes over medium heat (it should be bubbling), until the mixture reaches the softball stage.
- You’ll notice that the edges that are bubbling up are slightly browned — the sugar is caramelizing a bit. That’s okay. Make sure the heat isn’t too high or it will burn, and quickly.
- Test the mixture in a small bowl of cold water to see if it holds together loosely. This is how you know it is at the softball stage. You can also use a candy thermometer and check to see if it reaches about 235 degrees.
- Remove from the heat briefly and stir in the cream all at once. This is going to be weird…because the cold cream will make the sugar seize up for a bit. Keep stirring…as the cream warms up, it will come together.
- Now it is basically a liquid. Return it to the heat and allow it to come to a boil. Because of the high sugar content, it won’t curdle.
- Boil for 10 minutes without stirring. It will be thickening now into an actual “sauce.”
- Remove from the heat and allow to cool slightly. Add the vanilla and the sea salt, a little at a time, tasting until it’s how you want.