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 175 g 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 50 g of cubed butter
Add 225 ml 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
Demerara Sugar175 g
Heavy Cream225 ml
cubed Butter50 g
Flaky Salt1 pinch