Cooking Classics: Butterscotch Sauce

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The Technique

Butterscotch Sauce

Classic Butterscotch Sauce is the answer to quick caramel flavor without the need to caramelize sugar. It can be made in less than 10 minutes, stored several days in the refrigerator, then rewarmed & served over ice cream, cake & brownies. For a richer flavor, use dark brown sugar while butter & cream add luxurious taste. Learn how to make this delicious sauce in your very own kitchen.

Classic-Butterscotch-Sauce-Rebecca-Gordon-Buttermilk-Lipstick-Publisher-Southern-Entertaining-Culinary-Techniques-RebeccaGordon-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickClassic Butterscotch Sauce
makes 1 cup

1/4 cup butter
3/4 cup dark brown sugar
1/3 cup plus 3 Tbsp heavy cream, divided
1/4 tsp vanilla bean paste
A pinch of kosher salt

Place the butter in a 3-quart saucepan. Melt it over Medium-High heat. Add the brown sugar & 1/3 cup cream to the pan. Stir the mixture until smooth. Bring to a boil over Medium-High heat, about 3 minutes. Once the mixture is bubbly all over the surface, cook an additional 2 minutes. Ring the pot edges with a silicone spatula a few times the last 30 seconds of cooking. Remover from the heat. Whisk in the vanilla bean paste & the salt, then add the remaining 3 tablespoons of cream. This will cool the mixture down a bit & thin the sauce allowing it to hold over ice cream better. Serve warm. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Classic Butterscotch Sauce

When desserts call for the addition of salt, do not skip the step. Salt rounds out intensely sweet flavors & mellows them a bit. It adds wonderful depth without a whole heap of effort. 

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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Place the butter in a 3-quart saucepan. 

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Melt it over Medium-High heat.

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Add the brown sugar & 1/3 cup cream to the pan. 

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Stir the mixture until smooth. 

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Bring to a boil over Medium-High heat, about 3 minutes. Once the mixture is bubbly all over the surface, cook an additional 2 minutes. Ring the pot edges with a silicone spatula a few times the last 30 seconds of cooking. Remove from the heat. 

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Whisk in the vanilla bean paste & the salt, then add the remaining 3 tablespoons of cream. This will cool the mixture down a bit & thin the sauce allowing it to hold over ice cream better. 

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Serve warm. 

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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