Butterscotch Sauce – Single Serving
For a big batch, check out the full posting. The 1:2:1 ratio of butter, brown sugar and cream can be applied to any quantity.
Scantquarter cup
Scantquarter cup
  • 1Tbsp Butter
  • 2Tbsp Brown Sugardark or light
  • 1Tbsp Heavy (whipping) cream
  • FewDrops Vanilla
  • Pinch Salt
  1. In a small pot over medium to medium high heat, melt butter and sugar until mixture is bubbling . Continue to simmer, stirring constantly, for one minute.
  2. Remove the pot from the heat. Add the cream in a thin stream, stirring constantly. Mixture may bubble violently (or not…)
  3. Return the pot to medium-low heat. Simmer sauce until thick enough to coat the back of a spoon.
  4. Serve warm over ice cream, fruit or cake. Leftovers can be stored in a covered container in the refrigerator.