We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
Ingredients
- 1 cup (light packed) dark brown sugar
- ½ cup (1 stick) unsalted butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1½ teaspoons flaky sea salt
Recipe Preparation
Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and ¼ cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8–10 minutes. Remove from heat and stir in sea salt.
Do Ahead: Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.
