1/4 cup | unsalted butter |
1/2 cup | brown sugar |
1/2 cup | heavy / whipped cream |
1 1/2 tsp | vanilla esesnee |
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended.
A flat whisk works great here.] Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
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Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Dip a spoon in the sauce and carefully taste the sauce.
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To see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.
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I ended up using a full teaspoon of flaky salt and the listed amount of vanilla to get a butterscotch sauce with a very loud,
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Impressive butterscotch flavor but the strength of your vanilla and intensity of your salt may vary.
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Serve cold or warm over vanilla ice cream, roasted pears or pound cake. The sauce will thicken as it cools.
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