Butterscotch is so good—from being the hard candy you snatched from grandma’s crystal jar to chocolate’s sworn enemy on the battlefield of adorning sundaes, it never disappoints. So I thought it would be fun to create some for the holidays, since a butterscotch-slathered sundae is impossible to resist and because some people don’t prefer pie at their Thanksgiving dinner. I mean, I don’t understand those people, but I respect their decision and I got their backs. This butterscotch recipe is pretty straightforward and simply delicious. So whip some up if you wish and enjoy Thanksgiving!
makes about 1 cup
1/4 cup unsalted butter
1/2 cup heavy cream
1/2 cup + 3 tbs dark brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon large kosher salt, or more if needed 2 tbs bourbon, this is optional
Melt the butter, sugar, heavy cream, and salt in a wide saucepan or skillet. Gently stir everything together until the sugar has dissolved and the mixture is smooth.
One smooth, allow the sugar and butter mixture to come up to a heavy simmer. Let simmer undisturbed for 3 minutes.
Remove from heat and mix in the vanilla extract and bourbon if using. Carefully taste the butterscotch and add any additional salt or bourbon if needed.
Transfer to an airtight container and let cool to room temperature before storing in the refrigerator. This sauce will keep for up to 2 weeks. This sauce is best served warm.