This homemade butterscotch sauce recipe should be kept under lock and key - it is that good.
Served over ice cream and drizzled over my homemade cheesecake or apple cake; it's unbelievable.
HOMEMADE BUTTERSCOTCH SAUCE RECIPE
1 cup homemade dark brown sugar, packed
3/4 cup whipping cream
1/4 cup homemade unsalted butter
1 tsp homemade pure vanilla extract
1/2 tsp kosher salt
Melt butter in a heavy saucepan on medium heat. Just before all of it melts, add the brown sugar. Stir with a wooden spoon until it bubbles. Add the cream and whisk over low heat.
Once all of the mixture is uniform, turn the heat back up to medium; whisking the bubbling sauce approximately 10 minutes. Pour into a heatproof bowl and cool to room temperature.
Whisk in half of the vanilla and salt, tasting to see if you have
reach what you are looking for. Add the remaining vanilla and salt -
you should have the butterscotch flavor now. If not add more vanilla,
Store in a tightly fitted container in the refrigerator. It will keep for a month, if it lasts that long...
For those of you in a hurry, following is a quick butterscotch cake recipe using a cake mix.
EASY BUTTERSCOTCH CAKE RECIPE
1 box yellow cake mix (super-moist white will also work)
1 (3-1/2oz) pkg instant butterscotch pudding mix
1 cup brewed coffee, cooled
1/2 cup vegetable oil
3/4 cup homemade butterscotch sauce, recipe above
1 tsp pure vanilla extract
PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Simply mix all ingredients together and pour into prepared cake pans.
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean.
Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
If you bake it in a 9x13 pan or bundt pan, bake 50-55 minutes - check it after 45 minutes.