Sauced Butterscotch Recipe From Nicole Plue

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Recipe adapted from Nicole Plue, Sideshow, Healdsburg, CA

Sauced Butterscotch
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Sauced Butterscotch
  • 8 tablespoons unsalted butter
  • 1¾ cups lightly packed light brown sugar
  • ½ cup heavy cream plus extra if needed
  • 1 tablespoon apple cider vinegar or malt vinegar
  • 2 tablespoons dark rum
  • Pinch kosher salt
  1. In a medium saucepan set over low heat, add the butter, brown sugar, cream and vinegar. Cook, stirring occasionally, until well combined and thick, about 15 minutes.
  2. Turn off the heat and stir in the rum and salt. Add more cream to thin the sauce if desired. Serve hot, warm or at room temperature (the butterscotch thickens as it cools; if the butterscotch separates, whisk to emulsify).
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