butterscotch caramel sauce

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butterscotch caramel sauce

butterscotch caramel sauce

butterscotch caramel sauce
butterscotch caramel sauce
Ingredients butterscotch caramel sauce
Number of persons

50 g soft butter

10 cl dark brown sugar, well packed

75 ml heavy cream

1 teaspoon coarsely ground sea salt

Preparation butterscotch caramel sauce
Total Time: 45 min
Preparation time: 30 min
Cooking time: 15 min
Make sure you have all the ingredients ready before you start.
In a thick-bottomed skillet, heat butter over medium heat. Just before it is completely melted, add the brown sugar at once and stir with a wooden spoon until the sugar is evenly wet. Add the salt.
Stir occasionally until the mixture resembles lava, making sure to scrape the bottom and edges. Observe the change in consistency. The process takes 3 to 5 minutes before the mixture changes from "wet sand" to a more liquid consistency.
At this point, add the crème fraîche all at once and replace the wooden spoon with a whisk. Reduce the heat source a little until the liquid becomes uniform, then return the heat to "medium" and whisk occasionally for 10 minutes.
Remove from heat and let cool for a few minutes before putting in a sauce pan. Let cool. Taste and add a little more salt to taste to give the butterscotch its character. The sauce should be thick and smooth.
Enjoy it on pancakes, ice cream, etc. Can be kept in the fridge.

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