Salted Butterscotch
Alex Lau
Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 cup (light packed) dark brown sugar
1 cup heavy cream
½ cup (1 stick) unsalted butter
¼ cup Scotch
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1½ teaspoons flaky sea salt
Preparation
Step 1
Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and ¼ cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8–10 minutes. Remove from heat and stir in sea salt.
Step 2
Do Ahead: Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.
Nutrition Per Serving
For 4 servings (1/2 cup each): Calories (kcal) 690 Fat (g) 45 Saturated Fat (g) 28 Cholesterol (mg) 130 Carbohydrates (g) 64 Dietary Fiber (g) 0 Total Sugars (g) 64 Protein (g) 2 Sodium (mg) 930
