Store-bought butterscotch sauce is often gluey and cloyingly sweet. It usually tastes of little more than artificial caramel. Real homemade butterscotch sauce, on the other hand, is a marvelous combination of flavors including brown sugar, butter, salt, and whiskey. The best part? It takes less than thirty minutes to make and all you need is a pot, a wooden spoon, and some jars. It goes without saying that this is fantastic over ice cream, but try it with bread pudding, waffles, and pancakes, too. A jar makes a great gift for St. Patrick’s Day.
Recipe reprinted with permission from EDIBLE DIY © 2012 by Lucy Baker, Running Press, a member of the Perseus Books Group.
|1 1/2 cups packed light brown sugar||3/4 cup heavy cream|
|1/3 cup light corn syrup||3 tablespoons whiskey|
|2 tablespoons unsalted butter||1/2 teaspoon vanilla extract|
|1 teaspoon flakey sea salt, such as fleur de sel|
Combine the light brown sugar, corn syrup, butter, salt, and 1/4 cup of water in a medium-sized heavy pot. Bring to a simmer and cook until the sugar dissolves, 2 to 3 minutes. Add the cream and continue to simmer until the sauce is thick and syrupy, about 12 minutes. Stir in the whiskey and vanilla extract. Simmer for 3 more minutes. Allow the sauce to cool to room temperature, about 40 minutes, then transfer it to 2 clean half-pint jars. The sauce will keep for up to a month in the refrigerator.
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