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Salted Butterscotch Sauce

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Pixicook editorial team

A rich and indulgent homemade salted butterscotch sauce perfect for topping desserts.

Ingredients for Salted Butterscotch Sauce

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USchevron
serves
1 peoplechevron

Dark Brown Sugar

0 oz

Heavy Whipping Cream

0.25 fluid ounces

Rum

tablespoons

Sea Salt

teaspoons

How to Make Salted Butterscotch Sauce

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.

Pitfalls and tips

Choose Quality Ingredients

Use fresh, high-butterfat unsalted butter and dark brown sugar for a rich, complex flavor.

Incorporate Heavy Cream Gradually

Add cream in a slow stream while whisking to prevent sugar from seizing and to ensure smoothness.

Control Cooking Temperature

Start low and increase heat gradually to ensure even caramelization without burning.

Perfecting the Salt Balance

Use high-quality flaky sea salt and adjust incrementally to enhance sweetness without overwhelming.

Mind the Caramelization

Stir continuously and look for a deep amber color to indicate proper sugar transformation.

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