New This Month

Under 30 Minutes

Vanilla-Bourbon Butterscotch Sauce

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup

Photography: Marcus Nilsson

Source: Martha Stewart Living, July/August July/August 2015


  • 1 cup packed light-brown sugar
  • 1 stick unsalted butter
  • 1 vanilla bean, split lengthwise
  • 1/3 cup heavy cream
  • 1 to 2 tablespoons bourbon
  • 1/4 teaspoon coarse salt


  1. In a saucepan, bring brown sugar, butter, and vanilla to a boil; cook, stirring occasionally, 2 minutes. Remove from heat. Stir in cream, bourbon, and salt. Return to heat; bring to a boil and cook 30 seconds. Let cool slightly before serving. Sauce can be stored in refrigerator up to 1 week; warm over low before serving.


Be the first to comment!