A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so youll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
This classic sauce turns anything into instant dessert with its deep caramel flavour. Every time I transform bland white sugar into rich, slightly bitter caramel I get excited. I think its magical how much flavour a simple cooking process can add! Your family will too.
Directions for: Butterscotch Sauce
Ingredients
1 cup of white sugar
1 cup of water
A stick of butter (four ounces) cut into a few pieces
1 cup of cream
A dribble of vanilla
Directions
1. Pour the sugar into a small, tight pile in the middle of a saucepot. Add the water, pouring around the pile then begin heating over a high heat. Dont stir! The water and sugar will quickly dissolve together and form simple syrup. As the heat increases itll begin simmering and steaming and the water will gradually evaporate. Once its gone the steam will die down and the temperature will begin to rise leaving behind a pure melted sugar syrup.
2. As the heat continues to rise the sugar will start to turn pale golden. When you see the first hint of colour gently swirl the pan to keep the colour even. When its a deep golden brown add the butter and whisk it in until the sauce is smooth. This will drop the caramels temperature out of the sugar browning range.
3. Add the cream and vanilla and whisk until smooth. Pour into a jar and refrigerate until thickened.
See more: Vegetarian, North American, Quick and Easy, Eggs/Dairy, Dessert, Dinner, Lunch