Butterscotch Sauce

Name: Butterscotch Sauce
Ingredients: 4 tablespoons unsalted butter (1/2 stick); 1 1/2 cups light or dark brown sugar; 2 tablespoons light corn syrup; 1/2 cup heavy cream; 1 vanilla bean, halved, seeds scraped out; 1/4 teaspoon kosher salt

6 ingredients

3 steps

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1 1/2 cups light or dark brown sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 vanilla bean, halved, seeds scraped out
1/4 teaspoon kosher salt

Directions

1

In a large saucepan, melt butter on medium heat. Add brown sugar and corn syrup. Boil until sugar dissolves. This takes a few minutes. It will froth and bubble and go bonkers. Don't panic.
2

Add heavy cream. Stand back. The mixture will erupt and rise up. Stir in vanilla bean, vanilla bean seeds, and salt. Whisk. Bring back up to a vigorous boil for 30 seconds. Turn off the heat.
3

Serve right away over ice cream or yogurt. Inside crepes. In between layers of cake. Or store it in the fridge for a few weeks.