Butterscotch Recipe

Butterscotch Sauce

1. 1

   In a medium saucepan over medium heat, melt the unsalted butter until it foams.

2. 2

   Whisk in the light brown sugar and cook, stirring constantly, until the mixture is smooth and begins to bubble.

3. 3

   Add the dark corn syrup and continue whisking to combine with the sugar-butter base.

4. 4

   Slowly whisk in the heavy cream; bring the mixture to a gentle simmer while whisking to incorporate the cream smoothly.

5. 5

   Reduce heat and simmer for 5–7 minutes, whisking occasionally, until the sauce thickens and coats the back of a spoon.

6. 6

   Remove from heat; stir in the salt and vanilla extract. Let the sauce cool slightly before serving.

7. 7

   Serve warm over ice cream, pancakes, waffles, or desserts. Store any leftovers in a jar in the refrigerator for up to 2 weeks and reheat gently before use.