Quick Butterscotch Sauce
Try adding a pinch of salt (or more to taste) right after the sauce has been removed from the heat. The salt offsets the sweetness of the caramelized sugar, creating a nice depth of flavor.
- Yield: Makes 2 cups
Source: Martha Stewart Living Special Issues, 2006
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 teaspoon cornstarch
- 1 cup light-brown sugar
- 2/3 cup light corn syrup
- 4 tablespoons unsalted butter
In a small bowl, combine cream, milk, and cornstarch; set aside. In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium-high heat, stirring, until butter has melted and sugar has dissolved, 4 to 5 minutes.
Reduce heat to medium-low. Add milk mixture; bring to a boil. Boil 30 seconds; remove from heat. Cool slightly before serving, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.