Butterscotch
Par Laurie le 26 juin 2016, 16:37 - Trifles, parfait, curds - Lien permanent
I first made this recipe to use as a sauce for New Orleans beignets (see the recipe in the bread section). I only made one fourth of the recipe but you can make more and store it one month in the fridge. Though, if you ask me, it's so easy to make, only make what you need so you can have it really fresh.
4 Tbsp butter
1 cup brown sugar (the original recipe said dark brown but I like light brown sugar better and it worked just fine, making the sauce look really nice)
3/4 cup heavy cream
1 Tbsp vanilla extract
1/ 2 tsp salt
In a saucepan (I use my copper one with a thicker bottom), melt the butter and immediately add the brown sugar. Whisk until well mixed and not thick then add the cream and whisk until uniform.
Whisk for 10 more mn, less if you make less butterscotch. Add the vanilla. Remove from the stove top and add salt. It brings out the flavor. Whisk again and pour in a mason jar. Let cool.
You can warm it for a few seconds in the microwave oven to serve in a small bowl with beignets.
Store in the fridge for later use.