Butterscotch Sauce

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.

Ingredients

• 4 oz unsalted butter (1 stick)
• 8 oz dark brown sugar (I use whatever brown sugar is available)
• 8 oz cream
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
• 1/2 tsp salt

Method

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.

• Combine butter and sugar in a heavy bottomed sauce pan. Cook over medium heat until sugar has melted completed and has a thick frothy appearance. About 5 to 10 min.
• Turn off heat
• Whisk in cream until thoroughly incorporated
• Let it cool 10 min
• Add vanilla, vinegar, and salt
• Taste and enjoy

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.