Flavor, sauce, memory, aroma, era: butterscotch was an all but extinct, or out-of-date substance, and flavor until recently. Now it’s all the rage.
Wouldn’t you like to know exactly what butterscotch is and how to make it?
The butterscotch sauce is a great addition for every pound cake, Bundt cake, and other similar simple cakes (made of flour, butter, eggs, and sugar). This butterscotch sauce is so rich, creamy, and really delicious! Festive and unique. Plus, it can provide tres leches a special flavor that you’ll love it! This is the traditional butterscotch sauce recipe:
- 2/3 cup (165 ml) thin cream (substitute: light cream)
- 3/4 cup (150 grams) brown sugar, firmly packed
- 1 tablespoon vanilla essence
- 2 ½ tablespoons (50 grams) butter, cubed
- In a medium saucepan, pour the cream, butter, sugar, and vanilla essence. Stir over medium-high heat until well melted and mixed (for 4-5 minutes).
- Next, increase to high heat and bring the mixture to boil. Then, immediately reduce to low heat and simmer, stirring frequently, for 4-5 minutes or until the mixture thickens slightly.
- After that, remove the saucepan from the heat and set aside to room temperature to cool (for about two hours). Spread over your dessert or simply serve.