Photo by Alex Lau
Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
cup (light packed) dark brown sugar
1
cup heavy cream
1
/2 cup (1 stick) unsalted butter
1
/4 cup Scotch
2
tablespoons light corn syrup
1
teaspoon vanilla extract
1
1/2 teaspoons flaky sea salt
Need to make a substitution?
Preparation
Step 1
Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8–10 minutes. Remove from heat and stir in sea salt.
Do Ahead
Step 2
Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.