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Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
- 1 cup (light packed) dark brown sugar
- ½ cup (1 stick) unsalted butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1½ teaspoons flaky sea salt
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.
Do Ahead: Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.