Butterscotch Sauce

Butterscotch Sauce
Matt Taylor-Gross

Pastry chef Tracy Obolsky of Manhattan's North End Grill gave us her recipe for super-simple homemade butterscotch; its deep, buttery flavor is a perfect foil for a scoop of vanilla ice cream. Watch the video to see how it's made »

Salted Butterscotch
With just the right balance between creaminess and saltiness, this sauce is great on a scoop of vanilla ice cream.
Yield: makes 1 pint
Time: 15 minutes

Ingredients

  • 1 cup packed dark brown sugar
  • 1 cup heavy cream
  • 8 tbsp. unsalted butter
  • 1 tbsp. Scotch whisky
  • 1 tsp. kosher salt

Instructions

  1. In a medium saucepan, combine the brown sugar with the cream, butter, whisky, and salt. Bring to a boil over high heat, and cook, stirring, until thick, 5 to 7 minutes.
  2. Remove the pan from heat and let the sauce cool, stirring often. Serve at room temperature and store in an airtight container in the refrigerator for up to 2 weeks.