Butterscotch is caramel’s easier—and arguably more delicious—sister, featuring brown sugar instead of white and no need for a candy thermometer. A hefty pinch of salt helps the pleasantly bitter edge of the sauce stand up to its sweet side. Ground cinnamon adds a woodsy, spicy note, making this a great sauce to drizzle over apple desserts, vanilla ice cream, or even a stack of buttered pancakes.
What you’ll need
Medium Saucepan
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French Wire Whisk
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Oxo Stainless Steel Measuring Spoons
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Recipe information
Total Time
10 minutes
Yield
Makes about 1½ cups
Ingredients
Preparation
Cook 1 cup heavy cream, 1 cup (200 g) light or dark brown sugar, ½ cup (1 stick) unsalted butter, cut into small pieces, 1 tsp. ground cinnamon, 1 tsp. vanilla extract, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium saucepan over medium-high heat, whisking occasionally, until butter is melted. Continue to cook, whisking often, until mixture is slightly thickened, 5–8 minutes.
Do Ahead: Butterscotch can be made 1 week ahead. Cover and chill. Reheat gently before using.
Recipe notes
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