BUTTERSCOTCH SAUCE
Major Key: The sauce thickens as it cools down. Be sure not to over boil.
INGREDIENTS
- 4 tbsps unsalted butter
- 1/2 cup packed dark brown sugar
- 1 tsp kosher salt
- 1/2 cup heavy cream
- 1 tsp vanilla extract
DIRECTIONS
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.
