The other day my good friend Sally told me that she was really sick of looking at the Baked Falafel. Ha! I don't blame her. Right when I thought I was back into my weekly blogging mode I got busy with end-of-school activities. Oh, you say you know what I am talking about....the crazy race where more activities than one could imagine gets packed into a few short weeks? Well why don't you just take a moment to relax and treat your family to this delicious Butterscotch Sauce. It is incredibly easy and fast to make. I think it is perfect served over vanilla ice cream. Add a slice of Oatmeal Shortbread and you have a special dinner party dessert. Yum!
Rich Butterscotch Sauce
Adapted from The Fanny Farmer Cookbook, p.703
1 cup light brown sugar
1 stick unsalted butter (8 Tablespoons or ¼
pound)
½ cup heavy cream
½ teaspoon vanilla
pinch of kosher salt or sea salt
Combine sugar, butter, and cream in a small saucepan. Cook over moderate heat, stirring to dissolve the sugar. Allow to cook 5 minutes, stirring a few times but also allowing it to bubble. Remove and whisk in the vanilla and the salt.
May be stored in the refrigerator for up to 2 weeks. Reheat in pan to warm sauce or heat in microwave on high for one minute (or two if needed).
