Published November 7, 2021
This Butterscotch Sauce recipe is from Michael Ruhlman’s book “Ratio”. His writing on cooking is excellent and thrilling. Highly recommended.
It tastes really good before adding the vanilla and vinegar. Try it. Then taste after and consider the difference. To me the improvement in flavor is unexpected and tremendous.
I will share a dangerous secret about butterscotch sauce. It freezes well. However it does not freeze solid. It can go direct from freezer to spoon to mouth with no lost time. Use responsibly.