You can search high and low, and you won’t find a better butterscotch sauce than this, and it is so simple to make. Pass it at the table to spoon over a banana cream, pumpkin, or coconut pie, or any apple or pear pie. Once you try it, there is no going back.
Makes about 1½ cups
1 cup light or dark brown sugar
½ cup (1 stick) unsalted butter, cut into several pieces
½ cup heavy (whipping) cream
Pinch of salt
½ teaspoon vanilla extract
In a medium saucepan, combine the brown sugar and butter. Cook over moderate heat, stirring or whisking almost constantly, until the butter melts and blends with the sugar. Add the cream and salt and continue whisking until the sauce is smooth. Remove from the heat and stir in the vanilla. For storage, refrigerate what isn’t used in a tightly capped jar. The sauce can be reheated gently, either in a saucepan on the stovetop or in a microwave. If it seems a little thick, add another tablespoon or two of cream.