Salted Butterscotch Sauce 3 Ways
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- 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
- 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
- 1 tsp to 1½ tsp (5 to 7 g) fine sea salt OR kosher salt (see Chef’s Tips)
- 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
- 1 tsp to 1½ tsp (5 to 7 g) fine sea salt OR kosher salt (see Chef’s Tips)
- 2 tbsp (46 g) white miso paste (see Chef’s Tips)
- 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
- 1 tsp to 1½ tsp (5 to 7 g) fine sea salt OR kosher salt (see Chef’s Tips)
- 2 tbsp (46 g) white miso paste (see Chef’s Tips)
- 3 tbsp (45 ml) soy sauce OR tamari (see Chef’s Tips)
- 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
- 1 tsp to 1½ tsp (5 to 7 g) fine sea salt OR kosher salt (see Chef’s Tips)
- 2 tbsp (46 g) white miso paste (see Chef’s Tips)
- 3 tbsp (45 ml) soy sauce OR tamari (see Chef’s Tips)
- 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.
When stirring in the vanilla extract, stir in the salt.
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.
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.
