Servings: 12 ounces
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Equipment
- 1 candy thermometer
- 1 large saucepan
Ingredients
- 6 oz dark brown sugar
- 6 oz warm heavy cream microwave til warm
- 4 oz unsalted butter
- 1 tsp flaked sea salt
- ½ tsp lemon juice
Instructions
- Add the unsalted butter & brown sugar to a saucepan and allow the sugar to completely dissolve over medium heat.
- Once the brown sugar has completely dissolved, slowly add the heavy cream & lemon juice and stir until completely smooth & combined.
- Allow the butterscotch sauce to reduce undisturbed for about 2 minutes or until the temperature reads 200°F on a candy thermometer. The butterscotch will appear thin almost like maple syrup while it is hot but will thicken once cool.
- Add the flaked sea salt and transfer to an airtight container. Store in the refrigerator for up to 2 months. Heat for 10-15 seconds in the microwave before use to make the butterscotch more spreadable.
Notes
- Heat the heavy cream before adding it to the butterscotch sauce. This will help to prevent sugar crystallization in your homemade butterscotch sauce. Simply microwave for 10-30 seconds until warm to hot.
- Be careful when adding the heavy cream and lemon juice as the butterscotch will create a lot of steam at this step and can burn you.
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