Salty & Sweet
Let’d be real…I am such a huge fan of the contrast of salty sweet! As a kid, maaayyybe not so much. I liked those SWEET butterscotch candies!
However, my love of salted butterscotch has grown immensely as an adult. You can articulate and appreciate much more the yin yang relationship of salt and sugar.
When I was a kid, my grandma would always have a candy jar. It was filled with all the classic candies, you know the ones; super sweet and old fashioned flavors like black licorice (my grandma’s favorite). The ones that most young school age children wouldn’t even THINK about touching.
There it was, in the ever appealing, glistening golden wrapper-the butterscotch hard candy. The first time I ever tried butterscotch I almost felt betrayed!
What was this?! The flavors were so complex, so different, so…yuck! At least at that time. Yet…that gold wrapper just kept me coming back again and again each visit to grandma’s.
Although I had known I already did not like this candy I just couldn’t help myself from trying it over and over again. Subconsciously, I was always constantly competing with my elders for that beloved butterscotch candy as it was a rare sighting in my own house. Obviously, over only a short period of visits to grandma’s candy jar – I was hooked.
Every time I would get the luxury of nabbing possibly the last one, the only one – I would unwrap it so quickly and shove that sweet buttery goodness into my mouth to savor in it’s golden glory.
This salted butterscotch sauce is so diverse but remains nostalgic. You can use this dessert sauce on such a wide variety of pastries, pies, cake, and more. You can even drizzle it on ice cream! If you love the savory, sweet, buttery goodness of a classic butterscotch, I am sure you will enjoy this home made sauce just as well!
- 1 Cup Dark Brown Sugar
- 1/4 Cup Water
- 2 oz (4 Tbsp) Butter
- 1 1/4 Cup Heavy Cream
- 1 Tsp Salt
- Step One
Pour the 1 cup of dark brown sugar into a sauce pan. Add the 1/4 cup of water. Stir until combined. Cook sugar and water mixture undisturbed on low to medium heat until a candy thermometer* reads 240 F. Pull from heat.
*If you don't have a candy or probe thermometer, cook the sugar mixture about 10 minutes on low heat (think simmer). Drop some of the sugar into ice water. If a soft ball forms, pull from heat.
Once you have reached proper temperature with the sugar and water, add room temperature butter. Whisk until combined. Heat heavy cream in microwave for about a minute to minute and a half and add to sugar mixture. If you don't have a microwave, scald your heavy cream on the stove top in a separate pan. Whisk well.
DO NOT ADD COLD CREAM as this will cause your sugar to crystallize.
Add salt. Mix well and bring to a simmer until mixture is slightly thick. Pull from heat and let stand at least 30 minutes before using. Thickens more the longer it sits.
I like to rest this sauce overnight to achieve a perfect viscosity. It's hard to resist right out of the pan though! Don't burn your tongue!
Amount Per Serving: Calories: 213Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 307mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 1g
Nutrition information are estimates only and may not be accurate.