Major Key: The sauce thickens as it cools down. Be sure not to over boil.
4 tbsps unsalted butter
1/2 cup packed dark brown sugar
1 tsp kosher salt
1/2 cup heavy cream
1 tsp vanilla extract
1. Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
2. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
3. Remove the mixture from the heat and stir in the vanilla extract. Pour butterscotch sauce in mason jar or similar to cool.
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