Over the many years that Scott and I have been married (44!), I’ve often heard him reminisce about his grandmother’s “amazing butterscotch pie”. It sounds quite magical; a flaky homemade crust, a rich, deep butterscotch filling and a cloud of ethereal, lightly golden browned meringue as the crowning glory. When I gave him a taste of this Ridiculously Easy Butterscotch Sauce and he said, “Wow, this brings back memories of Grandma Carman”, I knew I had a winner!
I had grand plans today to share a recipe starring nutrient-packed leafy greens. Instead, my lack of willpower has resulted in Easy Homemade Butterscotch Sauce. Leafy greens. Butterscotch sauce. Same thing, right? Keto-lovers, shield your eyes.
Butterscotch sauce is one of the most delicious recipes you can make yourself. Featuring brown sugar, butter, and cream, butterscotch sauce can top ice cream, slices of pie, and more. You’ll never go back to store-bought butterscotch again!
On an apple pie or straight from a spoon, it’s a marvel.
+For a small pot of caramel sauce (see photo):
° 100 g caster sugar
° 15 cl of liquid cream
° 50 g semi-salted butter
° a little fleur de sel (optional)
Pour the powdered sugar into a saucepan and melt it over medium heat. Warning: do not immerse anything in the pan, not even a spoon, otherwise the caramel will be missed. As soon as the caramel takes on a nice not too dark amber color, you can stop the fire immediately. For even cooking, you can mix the caramel while it is melting, stirring the pan slightly without splashing the sides.
Warm the liquid cream (in the microwave for example) and pour it all at once, but gently, over the caramel off the heat. Do not rush when pouring because you risk overflowing the caramel. Then add 50 g of semi-salted butter cut into small cubes, and mix with a whisk. Return the saucepan to low heat and whisk vigorously to dissolve all the pieces of caramel.
Pour the caramel into a glass jar (a jam jar will do just fine).
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