Salted Butterscotch Sauce 3 Ways
Back to Recipes & MoreIngredients
- ¼ cup (57 g) butter, cubed
- 1 cup (217 g) Redpath® Dark Brown Sugar
- ⅔ cup (167 ml) heavy cream
- 1 tsp (5 ml) lemon juice
- 2 tsp (10 ml) pure vanilla extract
Salted Butterscotch:
1 tsp to 1½ tsp (5 to 7 g) fine sea salt OR kosher salt (see Chef’s Tips)
Miso Butterscotch:
2 tbsp (46 g) white miso paste (see Chef’s Tips)
Soy Butterscotch:
3 tbsp (45 ml) soy sauce OR tamari (see Chef’s Tips)
Equipment
Medium heavy-bottomed saucepan (high-sided)
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Heatproof spatula
Small bowl
Small whisk OR fork
Sieve
Instructions
Step 1
In a medium, high-sided, heavy-bottomed saucepan, melt the butter over medium heat.
Step 2
Add in the Redpath® Dark Brown Sugar, heavy cream, and lemon juice. With a heatproof spatula, stir to dissolve the brown sugar.
Step 3
Bring mixture to a simmer. Reduce heat to low to maintain a gentle simmer; do not boil.
Step 4
Simmer and stir occasionally; 5 minutes.
Step 5
Remove from heat. Stir in vanilla extract and one of options 1, 2, or 3. Sauce will continue to thicken as it cools.
Salted Butterscotch:
When stirring in the vanilla extract, stir in the salt.
Miso Butterscotch:
In a small bowl, use a small whisk or fork to whisk together miso paste with 2 tablespoons (30 ml) of hot water until a smooth slurry is formed. If there are lumps in the miso paste that will not dissolve, push the liquid through a sieve to remove the bits.
Add the miso slurry when stirring in the vanilla extract.
Soy Butterscotch:
When stirring in the vanilla extract, stir in the soy sauce.
Store completely cooled sauce in an airtight container in the fridge for up to 2 weeks.
