The Best Butterscotch Sauce

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 cup Brown sugar, firmly packed
  • 1 Pics sea salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Dairy butter, real salted
  • 1 cup Whipping cream

Found on rockrecipes.com

Description

Directions

• Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavour of your sauce. Ive used a light brown sugar in this instance because I was serving it with a molasses pudding and didnt want to overpower the flavour of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.
• Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.
• Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.
• Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.