SALTED BUTTERSCOTCH

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Salted Butterscotch image

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     Sauce     Butterscotch/Caramel     Scotch

Yield Makes about 2 cups

Number Of Ingredients 7

1 cup (light packed) dark brown sugar
1 cup heavy cream
1/2 cup (1 stick) unsalted butter
1/4 cup Scotch
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 1/2 teaspoons flaky sea salt

Steps:

  • Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8-10 minutes. Remove from heat and stir in sea salt.
  • Do Ahead
  • Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.

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