Salted Butterscotch Sauce


Five ingredients, 15 minutes (tops) and you're on your way to buttery, salty-sweet perfection. This recipe, adapted from Smitten Kitchen, is a staple in Anne's fridge. Serve it over ice cream. Top pancakes. Or just grab a spoon. Simple decadence. It's giftable, too!


4 Tbl unsalted butter
1/2 cup dark brown sugar
1/2 cup heavy cream
1/2 tsp Fleur de Sel
1 1/2 tsp Vanilla Puree


Melt butter in a saucepan over medium heat. Add the dark brown sugar, heavy cream and Fleur de Sel. Wish until  well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add the Vanilla Puree. Taste and adjust the Vanilla Puree and Fleur de Sel to your taste. 

Serve cold or warm. Keep unused portion in the refrigerator and consume within seven days.

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