Butterscotch Sauce is quick & easy to make with only five common ingredients. Richly flavored, it's great poured on ice cream, drizzled on fruit pies & tarts, and stirred into whipped cream. So much better than store bought sauce!Adapted from Just a Taste
In a small heavy bottomed saucepan, melt the butter over medium heat.
Add in the brown sugar, heavy cream, and salt, stirring until the mixture is combined and the sugar has melted.
Bring the mixture to a boil, stirring constantly. For a thinner sauce, cook for 4 to 5 minutes to a temperature of 227°F on a digital thermometer. For a thicker sauce, cook for 6 to 7 minutes to 238°F. Any longer than that and the sauce will be too thick.
Remove the pan from the heat and stir in the vanilla extract and bourbon, if using.
Transfer the sauce to a jar and allow to cool to room temperature. It will thicken further upon standing.
Seal the jar and store the Butterscotch Sauce in the refrigerator for up to 2 weeks.
You can also use light brown sugar if you'd prefer, but dark brown sugar gives a deeper, more molasses flavor. Your choice.Sea salt flakes are large, so if you’re going to substitute kosher salt, use ¼ teaspoon, or to taste.For a boozy kick, add 1 to 2 tablespoons of bourbon or your favorite liqueur while adding the vanilla. With bourbon, the sauce will have a stronger, spicier component.You can decide how loose you want the Butterscotch Sauce to be. A shorter cooking time (4 to 5 minutes) will have the consistency like Chocolate Syrup, while cooking it longer (6 to 7 minutes) will make the consistency more like Caramel Sauce.If the sauce separates after it’s been cooled, warm it gently in the microwave (20 second increments at 40% powder) and stir until it’s smooth again.