40 minutes
A rich and indulgent homemade salted butterscotch sauce perfect for topping desserts.
Dark Brown Sugar
0 oz
0.25 fluid ounces
0 oz
Rum
tablespoons
teaspoons
1. Combine Sugar, Cream, and Butter
Start by placing the dark brown sugar, heavy whipping cream, and unsalted butter into a small saucepan. Gently stir to ensure the sugar is thoroughly moistened by the cream and butter.
2. Boil and Simmer
Set the saucepan over high heat and bring the mixture to a boil, then reduce the heat to medium and let it continue to bubble for exactly five minutes to thicken the sauce to a syrup-like consistency.
3. Add Rum and Salt
Remove the saucepan from the heat. Stir in the rum and sea salt with a whisk, incorporating them into the mixture until fully combined.
4. Cool and Store
Allow the sauce to cool down to room temperature. As it cools, the sauce will thicken even more. Store your salted butterscotch sauce in a covered container in the refrigerator, where it will stay fresh for up to a week.
Use fresh, high-butterfat unsalted butter and dark brown sugar for a rich, complex flavor.
Add cream in a slow stream while whisking to prevent sugar from seizing and to ensure smoothness.
Start low and increase heat gradually to ensure even caramelization without burning.
Use high-quality flaky sea salt and adjust incrementally to enhance sweetness without overwhelming.
Stir continuously and look for a deep amber color to indicate proper sugar transformation.
Comments (0)