butterscotch sauce

Cooking butter with sugar causes milk solids to caramelize, giving butterscotch sauce its delicious flavor.

Ingredients

• 8 tbsp. (120 ml) unsalted butter
• 2 tbsp. (30 ml) light corn syrup
• 3⁄4 cup (180 ml) granulated sugar
• 1⁄4 cup (60 ml) light brown sugar
• 1⁄3 cup (80 ml) heavy cream
• 1 tsp. (5 ml) dark rum
• 1 tsp. (5 ml) vanilla extract
• 1⁄2 tsp. (2.5 ml) fine salt
• 1⁄2 tsp. (2.5 ml) fresh lemon juice

Method

1. Heat butter, corn syrup, and 1⁄4 cup (60 ml) water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
2. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245° (120°C), 6 to 8 minutes.
3. Remove from the heat; carefully add the heavy cream, rum, vanilla extract, salt, and lemon juice, and stir to combine. Let the sauce cool to room temperature. Serve over ice cream.