Salted Butterscotch Sauce

Posted on February 01, 2014 by Anne Milneck | 0 comments

When the prep for a dinner party has taken everything out of you but dessert is still looming, have this sauce at the ready. It’s simple to prepare but complex in flavor. It’s the perfect combo of buttery, caramel-y, salty sweetness. It's flecked with ground vanilla beans for a burst of vanilla flavor and lovely presentation. Drizzle this over store-bought pound cake and ice cream or simple baked or poached fruit, and you’ll dazzle your guests all the way through dessert!

Adapted from Smitten Kitchen

Yields about 2/3 cup sauce

Ingredients:
1/2 stick unsalted butter
1/2 cup dark brown sugar
1/2 cup heavy cream
1/2 tsp Fleur de Sel
1 ½ tsp Pure Vanilla Extract

Directions:
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and add one teaspoon of the vanilla extract and the ground vanilla beans, stirring to combine. Carefully taste the sauce and determine if you’d like additional pinches or salt or more vanilla. Adjust to your taste.
Serve cold or warm over vanilla ice cream, roasted pears or pound cake. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan. Use within five days.
If you gift this sauce, be sure the recipient understands that it should be refrigerated used within five days.

Serving Ideas

Grilled Pound Cake
Heat a grill pan or outdoor grill over medium-high heat. Brush slices of pound cake with softened butter. Grill until grill marks are evident on both sides. Serve warm with a scoop of ice cream and the Salted Butterscotch Sauce drizzled on top.

Baked Apples or Pears
Cut fruit in half and with a melon baller, scoop out the seeds leaving a round indention in the center of the fruit. You can cut a small slice away from the round side to create a flat surface in order to keep the fruit from rolling. For pears, cut away a valley that leads from the seed to stem—this is a tough bit of the pear. Place 2 tsp brown sugar and ½ Tbl unsalted butter in the well where the seeds were. Bake the fruit in baking pan at 350 until a knife pierces the fruit easily. Serve with ice cream, gelato or frozen yogurt and the Salted Butterscotch Sauce drizzled on top.

Posted in butterscotch, caramel, Fleur de Sel, Ground Vanilla Beans, Salted Butterscotch sauce


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