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Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
1 cup dark-brown sugar
1/2 pound (2 sticks) unsalted butter
1/2 vanilla bean, split lengthwise and scraped
1/2 cup heavy cream
Pinch of salt
1/2 teaspoon freshly squeezed lemon juice
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 1 cup dark-brown sugar
- 1/2 pound (2 sticks) unsalted butter
- 1/2 vanilla bean, split lengthwise and scraped
- 1/2 cup heavy cream
- Pinch of salt
- 1/2 teaspoon freshly squeezed lemon juice
Directions
In a medium saucepan, combine sugar, butter, and vanilla bean over medium-high heat. Bring to a boil, stirring frequently. Stir in cream, and remove from heat. Add salt and lemon juice, stirring to combine. Store refrigerated, in an airtight container, for up to 1 week. Reheat, in a heatproof bowl set over a pan of simmering water, before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Butterscotch Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Butterscotch Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
