📝 About This Recipe
Unlike its cousin caramel, which relies on white sugar, this butterscotch is a soulful blend of dark brown sugar and butter, creating a deep, mellow sweetness with notes of molasses and toasted oak. This recipe elevates the classic confection with a touch of premium bourbon and hand-harvested sea salt to balance the richness. It is a luxurious, silk-smooth sauce that transforms any simple dessert into a five-star culinary experience.
🥗 Ingredients
The Flavor Foundation
- 1/2 cup Unsalted high-fat European butter (cold, cut into 8 cubes)
- 1 cup Dark brown sugar (firmly packed for maximum molasses depth)
- 1 cup Heavy whipping cream (at room temperature)
Aromatic Enhancements
- 2 teaspoons Pure vanilla bean paste (or one whole vanilla bean, scraped)
- 1 tablespoon Kentucky Bourbon (optional, for a sophisticated finish)
- 1/2 teaspoon Maldon sea salt flakes (plus extra for finishing)
- 1 tablespoon Light corn syrup (to prevent crystallization and add shine)
- 1/4 teaspoon Fresh lemon juice (to brighten the heavy flavors)
👨🍳 Instructions
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1
Select a heavy-bottomed 2-quart saucepan. This is crucial for even heat distribution to prevent the sugar from scorching.
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2
Place the saucepan over medium heat and add the 8 cubes of cold butter. Allow them to melt slowly until the butter begins to foam slightly.
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3
Add the packed dark brown sugar and the light corn syrup to the melted butter. Use a heat-resistant silicone spatula to stir until the sugar is completely moistened.
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4
Continue to cook the mixture over medium heat, stirring constantly. You are looking for the sugar and butter to emulsify into a uniform, bubbling mass.
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5
Once the mixture begins to boil, stop stirring. Let it bubble undisturbed for exactly 3 to 5 minutes. The mixture will darken slightly and smell like toasted nuts.
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6
Slowly pour in the room-temperature heavy cream. Be careful, as the mixture will steam and bubble up vigorously when the cooler liquid hits the hot sugar.
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7
Immediately begin whisking the sauce gently to incorporate the cream. If any bits of sugar seize, continue whisking over low heat until they melt back in.
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8
Bring the sauce back to a gentle simmer and cook for another 2 minutes. This thickens the sauce and ensures a silky texture.
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9
Remove the pan from the heat. This is where we layer in the aromatics to preserve their delicate flavors.
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10
Stir in the vanilla bean paste, the bourbon (if using), the lemon juice, and the sea salt flakes.
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11
Allow the sauce to cool in the pan for 10 minutes. It will look thin at first but will thicken significantly as it reaches room temperature.
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12
Pour the finished butterscotch into a glass jar. Serve warm, or store in the refrigerator for up to two weeks.
💡 Chef's Tips
Always use room temperature cream to prevent the hot sugar from seizing into hard lumps. If your sauce feels too thick after cooling, whisk in a teaspoon of warm cream at a time until the desired consistency is reached. Don't skip the lemon juice; that tiny hit of acid cuts through the cloying sweetness and makes the butter flavor pop. For a 'Smoked Butterscotch' variation, replace the Maldon salt with applewood smoked sea salt. Avoid using a whisk during the initial sugar-melting phase to prevent splashing sugar onto the sides of the pan, which can cause graininess.
🍽️ Serving Suggestions
Drizzle generously over warm sticky date pudding or a classic vanilla bean panna cotta. Use as a dip for crisp Granny Smith apple slices or fresh Bosc pear wedges. Stir a tablespoon into your morning latte for a luxurious 'Butterscotch Macchiato' experience. Layer it into an ice cream sundae with toasted pecans and high-quality dark chocolate shavings. Serve alongside a glass of neat bourbon or a dark, malty stout to complement the molasses notes.