Pastry chef Tracy Obolsky of Manhattan's North End Grill gave us her recipe for super-simple homemade butterscotch; its deep, buttery flavor is a perfect foil for a scoop of vanilla ice cream. Watch the video to see how it's made »
Ingredients
- 1 cup packed dark brown sugar
- 1 cup heavy cream
- 8 tbsp. unsalted butter
- 1 tbsp. Scotch whisky
- 1 tsp. kosher salt
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Instructions
Step 1
In a medium saucepan, combine the brown sugar with the cream, butter, whisky, and salt. Bring to a boil over high heat, and cook, stirring, until thick, 5 to 7 minutes.
Step 2
Remove the pan from heat and let the sauce cool, stirring often. Serve at room temperature and store in an airtight container in the refrigerator for up to 2 weeks.
- In a medium saucepan, combine the brown sugar with the cream, butter, whisky, and salt. Bring to a boil over high heat, and cook, stirring, until thick, 5 to 7 minutes.
- Remove the pan from heat and let the sauce cool, stirring often. Serve at room temperature and store in an airtight container in the refrigerator for up to 2 weeks.
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