Description
This sauce offers a deep, buttery flavor with a smooth, pourable consistency that pairs perfectly with vanilla ice cream.
Ingredients
- 1/2 cup unsalted butter, cut into cubes
- 1 cup packed light brown sugar
- 1/4 cup heavy cream (plus more for thinning if needed)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder, sifted
- 1/2 cup whole milk
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- pinch salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1/4 cup water
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Instructions
- Place cubed butter in a medium saucepan over medium heat and stir until melted and bubbling; stir in brown sugar and heavy cream, whisking immediately as it bubbles vigorously; reduce heat to low and simmer gently for 5 to 7 minutes, stirring frequently until the sauce coats the back of a spoon; remove from heat and whisk in vanilla extract and sea salt; let cool for 5 minutes before serving.
- Whisk together cocoa powder and a pinch of salt in a small bowl; in a medium saucepan over medium-low heat, melt butter, add sugar, and whisk constantly until dissolved and bubbling; slowly pour in milk while whisking continuously to prevent clumping, then add corn syrup; increase heat to medium, bring to a gentle boil, and boil for exactly 2 minutes while stirring constantly; remove from heat and stir in vanilla extract; adjust consistency with warm milk if too thick and serve warm.
- Place granulated sugar in a heavy-bottomed saucepan over medium heat without stirring, swirling gently every minute until melted and turning deep amber color; immediately remove pan from burner; add butter pieces one at a time while whisking constantly until fully incorporated; slowly pour in warm heavy cream while whisking vigorously until smooth; stir in sea salt and vanilla extract; allow to cool slightly before transferring to a jar.
- In a medium saucepan, melt butter over medium heat, then stir in brown sugar and water until sugar dissolves completely; bring to a boil, reduce heat to simmer, and cook for 5 to 8 minutes until thickened and deep amber; remove from heat and slowly whisk in heavy cream until smooth; sprinkle baking soda over the sauce and whisk quickly until foamed up; stir in vanilla extract; let thicken as it cools to room temperature before serving.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1
Keywords: Butterscotch Sauce Tips: Store leftover sauce in an airtight container in the refrigerator for up to two weeks; reheat in the microwave in 10-second intervals, stirring between each burst, until pourable. Hot Fudge Sauce Tips: If the sauce hardens in the fridge, simply add a teaspoon of water and microwave for 15 seconds to restore the fudgy texture. Caramel Sauce Tips: Do not attempt to clean burnt sugar from the pan immediately; fill it with hot water and let it sit for 15 minutes to loosen the residue. Toffee Sauce Tips: This sauce sets firmly when cold; to serve, warm it gently in a microwave or on the stove with a splash of cream to return it to a pourable state.