Butterscotch Sauce
Light and dark brown sugar create a buttery, luscious sauce with caramel notes. Use it to fill Mindy Segal's Banilla Nillas, with plenty left over for gifting.
Prep
30 mins
Total
35 mins
Instructions
Prevent your screen from going dark as you follow along.
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In a heavy pot (6-quart or larger) over medium heat, combine the sugars and butter and cook just until the sugar is melted. Raise the heat to medium-high, and add the vanilla bean.
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Add the cream in four additions, bringing the sauce to a simmer and allowing it to partially reduce before adding more (about 4 to 6 minutes). Stir the mixture as necessary to keep it from boiling over.
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Once all the cream is added and the sauce thickens slightly (it should just begin to fall in a sheet from the spoon), remove from the heat and add the salts and vanilla. Cool completely before using.
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Butterscotch sauce will keep in the refrigerator for up to 6 months.
