Butterscotch Sauce

Name: Butterscotch Sauce
Total time: PT0D0H0M
Yield: makes 2 Cups
Ingredients: 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

Serves
makes 2 Cups

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

Ingredients

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

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Instructions

Step 1

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

Step 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.

Step 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.

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