Butterscotch Sauce
Adapted from Ready for Dessert. No one quite knows where the name ‘butterscotch’ came from. Some think it’s derived from butter being ‘scorched’ and others think it may be from when butterscotch was made into candies that were ‘scored’, or cut. Although it’s not where the name came from, nor is it traditional, I will sometimes put a shot of scotch or bourbon in my butterscotch sauce, because I like the flavors together. Butterscotch sauce is delicious spooned over vanilla ice cream, or drizzled over Peach Shortcake.
4 tablespoons (55g) salted butter
1 cup (180g) packed light brown sugar
1/4 cup (90 ml) plus 6 tablespoons (60ml) heavy cream
1/2 teaspoon vanilla extract
1. In a wide saucepan or skillet, melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth.
2. Without stirring, let the mixture cook at a bubbling simmer for three minutes.
3. Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool a bit, then stir in the vanilla extract.

Serving and Storage: The sauce should be served warm. It can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat.

Note: I sometimes use unrefined brown sugar, which can leave undissolved bits of sugar. They don’t bother me, but if you wish, you can strain the warm sauce to remove them.