Feb 12, 2008

Butterscotch Sauce

Photo: André Baranowski

MAKES 2 CUPS

Cooking butter with sugar causes milk solids to caramelize, giving butterscotch sauce its delicious flavor.

8 tbsp. unsalted butter
(like Meggle Unsalted Alpine butter)
2 tbsp. light corn syrup
3⁄4 cup granulated sugar
1⁄4 cup light brown sugar
1⁄3 cup heavy cream
1 tsp. dark rum
1 tsp. vanilla extract
1⁄2 tsp. fine salt
1⁄2 tsp. fresh lemon juice

1. Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.

2. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.

3. Remove from heat; carefully add heavy cream, rum, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature. Serve over ice cream.