Butterscotch sauce

Butterscotch sauce

I saw this recipe on Smitten KItchen and straight away, knew that I had to try it. Caramel based sauces have always frightened me a little bit – they seem easy to make but they can go very wrong very quickly if you don’t know what you are doing. It had always seemed easier to just go down the safe route and buy the nice pre-packaged stuff from the shops.

I had nothing to worry about with this recipe though, it was ridiculously simple and you really can’t go wrong. The sauce tasted out of this world, very indulgent and naughty but the addition of the tiny bit of sea salt kept it from having that overbearing sweetness you often find with caramels.

I served mine over some lovely vanilla ice cream with a sprinkle of some chopped nuts. It was beyond amazing and I have a sneaky feeling it will be getting made over and over again.


65gĀ unsalted butter
1/2 cup packed dark brown sugar
1/2 cup double cream
1/2 tsp flaky sea salt
1 1/2 tsp vanilla extract


Melt the butter and sugar together in a small saucepan over a medium heat. Once melted add in the cream, vanilla extract and salt. Bring to a boil and cook for 5 minutes, whisking occasionally. Remove from the heat and stir before serving hot or leaving to cool.

Makes 3/4 cup sauce.


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