New This Month

Butterscotch Sauce

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, July/August


  • 1 cup dark-brown sugar
  • 1/2 pound (2 sticks) unsalted butter
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/2 cup heavy cream
  • Pinch of salt
  • 1/2 teaspoon freshly squeezed lemon juice


  1. In a medium saucepan, combine sugar, butter, and vanilla bean over medium-high heat. Bring to a boil, stirring frequently. Stir in cream, and remove from heat. Add salt and lemon juice, stirring to combine. Store refrigerated, in an airtight container, for up to 1 week. Reheat, in a heatproof bowl set over a pan of simmering water, before using.

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