Vanilla-Bourbon Butterscotch Sauce

Photo: Marcus Nilsson
Prep Time:
10 mins
Total Time:
10 mins
1 cup


  • 1 cup packed light-brown sugar

  • 1 stick unsalted butter

  • 1 vanilla bean, split lengthwise

  • cup heavy cream

  • 1 to 2 tablespoons bourbon

  • ¼ 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.

Related Articles