Butterscotch Sauce

This is Smitten Kitchen's ridiculously easy butterscotch sauce. She was right, it is super easy to prepare, but also spectacularly yummy.

Ridiculously Easy and Yummy Butterscotch Sauce

Yield: About 2/3 to 3/4 cup sauce

Ingredients:

1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter

1/2 cup packed dark or light brown sugar

1/2 cup heavy cream

1/2 teaspoon flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste*

1 1/2 teaspoons vanilla extract, plus more to taste

The How-to:

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Tweak it to your taste, maybe more salt, more vanilla, whisking well after each addition.

*The flaky sea salty really does make a difference and I ended up using an entire teaspoon.

Serve cold or warm over ice cream or cake or go right in with a spoon. The sauce will thicken as it cools. It can be refrigerated in an airtight container for at least 2 weeks and reheated in a microwave or small saucepan. The recipe can be doubled, if you want to be naughty like me.