6/26/10

salted butterscotch sauce.

i must say that i am officially in big trouble now. big trouble, thanks to this recipe. had i never known that i could make the most to-die-for butterscotch sauce easily in 5 minutes or less, at say 12 midnight (unfortunately, usually when my cravings arise), i would have never had the urge to, well, make butterscotch at 12 midnight. so now, thanks to discovering this, i want to put this butterscotch sauce on everything. and no, it tastes nothing like the store-bought butterscotch you've had , or even anything you've ever had at a restaurant. this is a total grown-up butterscotch, salted to perfection.


Adapted loosely from The Washington Post
Yields about 2/3 to 3/4 cup of sauce

1/4 cup (4 tbsp or 1/2 stick) unsalted butter
1/2 cup dark or light brown sugar (I used dark)
1/2 heavy whipping cream
1/2 teaspoon of sea salt, plus more to taste
1 1/2 teaspoons of vanilla extract, plus more to taste

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 5 minutes, whisking occasionally.
Remove from heat and add one teaspoon of vanilla, stirring to combine.

Dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches of salt or splashes of vanilla. The strength of your vanilla and intensity of your salt may vary. Tweak to your taste.
Serve warm or cold over ice cream, pound cake, bread pudding, whatever.




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