Name: Salted Butterscotch Sauce
Total time: 40 min
Ingredients: 1 cup packed (7 ounces/198 grams) light brown sugar; 1/2 cup heavy cream; 8 tablespoons unsalted butter , cut into 8 pieces and chilled, divided; 1/2 teaspoon table salt; 1/2 teaspoon vanilla extract

Why This Recipe Works

For a luscious, salty-sweet butterscotch sauce that we could drizzle over ice cream or pour over a slice of peach pie, we started by heating a mixture of brown sugar (for depth of flavor), cream, butter, and salt on the stove until it was reduced and thickened, concentrating the flavors of butter and caramel. Then to achieve the perfect thick yet drizzly texture and to add aromatic complexity, we stirred in more butter and a dash of vanilla extract.

Before You Begin

We like to serve this sauce warm with our Endless Summer Peach Pie, but it can also be drizzled over ice cream, bread pudding, or cake.

Instructions

Combine sugar, cream, 4 tablespoons butter, and salt in medium saucepan. Cook over medium-high heat, stirring often with rubber spatula, until large bubbles burst on surface of sauce, about 4 minutes. Remove from heat.

Carefully stir in vanilla and remaining 4 tablespoons butter until fully combined, about 1 minute. Carefully transfer sauce to bowl and let cool for 30 minutes (sauce will thicken as it cools). Serve. (Sauce can be refrigerated for up to 1 week. Reheat in microwave before serving.)