5 Minute Butterscotch Sauce

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

Found on justalittlebitofbacon.com

Description

Ingredients

• 4 tbsp unsalted butter (1/4 cup or 2 oz)
• ½ cup light brown sugar, packed (you can use dark as well - I like light)
• ½ cup heavy cream
• ½ tsp kosher salt
• 1 tsp vanilla extract

Directions

• Melt butter in a sauce pan on medium heat.
• Add brown sugar and stir to mix it into the butter. Then add the cream and bring the sauce to a boil.
• Keep the sauce at a light boil for 5 minutes, reducing the heat of the burner if needed. By a light boil I mean the sauce should be bubbling but you dont want the bubbles to be stacking on top of each other, something that happens easily when cooking sugary sauces.
• Remove the pan from the heat. Add the salt and vanilla. Taste and add more of either if you want to pump up the flavor a bit more.
• Let the sauce cool to room temperature. Store in a sealed container in the refrigerator for up to 2 weeks. When chilled, the sauce is pretty solid so warm it back up in saucepan on medium heat for a few minutes if you need it to be pourable.