Butterscotch Sauce

Name: Butterscotch Sauce
Prep time: 30 min
Total time: 35 min
Ingredients: 1 2/3 cups (354g) light brown sugar packed; 1 2/3 cups (354g) dark brown sugar packed; 16 tablespoons (227g) unsalted butter at room temperature; 1 vanilla bean split lengthwise optional; 4 cups (907g) heavy cream; 1 to 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons flaky sea salt; 1 teaspoon King Arthur Pure Vanilla Extract

4.7

(7)

www.kingarthurbaking.com

Your recipes

Prep Time: 30 minutes

Total: 35 minutes

Servings: 44

Author : King Arthur Baking

glazes and toppings butterscotch no bake

Ingredients

Remove All · Remove Spices · Remove Staples

1 2/3 cups (354 grams) light brown sugar packed1 2/3 cups (354 grams) dark brown sugar packed16 tablespoons (227 grams) unsalted butter at room temperature1 vanilla bean split lengthwise optional4 cups (907 grams) heavy cream1 to 1 1/2 teaspoons kosher salt1 1/2 teaspoons flaky sea salt1 teaspoon King Arthur Pure Vanilla Extract

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

In a heavy pot (6-quart or larger) over medium heat, combine the sugars and butter and cook just until the sugar is melted. Raise the heat to medium-high, and add the vanilla bean., Add the cream in four additions, bringing the sauce to a simmer and allowing it to partially reduce before adding more (about 4 to 6 minutes). Stir the mixture as necessary to keep it from boiling over., Once all the cream is added and the sauce thickens slightly (it should just begin to fall in a sheet from the spoon), remove from the heat and add the salts and vanilla. Cool completely before using., Butterscotch sauce will keep in the refrigerator for up to 6 months.