Whiskey Butterscotch Sauce
A buttery brown sugar sauce with cream, sea salt, vanilla, and whiskey, ready to spoon over ice cream, cake, or anything that needs a sweet finish.
Prep 5 min · Cook 20 min · Total 1 hr 25 min · Makes about 2 1/2 cups
Ingredients
- 1 1/2 cups packed light brown sugar
- 1/3 cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon flakey sea salt, such as fleur de sel
- 3/4 cup heavy cream
- 3 tablespoons whiskey
- 1/2 teaspoon vanilla extract
Directions
- Combine the light brown sugar, corn syrup, butter, salt, and 1/4 cup of water in a medium pot. Set it over the heat and bring it to a gentle simmer, cooking until the sugar has melted into the mixture, 2 to 3 minutes.
- Pour in the cream and keep the sauce at a simmer until it turns thick and syrupy, about 12 minutes. Stir in the whiskey and vanilla extract, then let it simmer for 3 minutes more.
- Set the sauce aside until it reaches room temperature. Spoon or pour it into jars, then refrigerate. The sauce will keep for up to 1 month.