A very naughty sauce that can be used on desserts however you like. It's great with a toffee pudding or drizzled over vanilla ice cream.
Warm a saucepan over medium heat. Slowly sprinkle in 175g of demerara sugar, forming an even layer
Cook the sugar to a dark caramel. Shake periodically while the sugar is still in crystal form. Stir with a spatula once the sugar is melted
Turn off the heat and carefully stir in 50g of cubed butter
Add 225ml of heavy cream. Turn the heat down to low and whisk gently until smooth
Mix in 1 pinch of flaky salt
Transfer to a bowl and let it cool down. The butterscotch sauce is ready
Enjoy it over a cake or vanilla ice cream!
Yield 400 g
Flaky Salt1 pinch