Doesn't time just fly by? The countdown to Christmas Eve is upon us with a vengeance, as my son keeps pointing to me, and we find ourselves overwhelmed, just two days away from said date. I have been posting recipes for homemade gifts like crazy, and today I am giving you the last one.
This is butterscotch. I love butterscotch, I love drizzling it over cakes and cookies, eating it by the spoonfull, you name it. It's probably the only over the top sweet concoction that I reaaaaaally love, as I am not much of a sweets' person - unless we're talking Sweets', the character from Bones! - and this one is so sweet it will make your teeth ache!! So it is not something you want to over indulge in, it's a special ocasion thing and you might want to go easy with it.
But it makes for a cute and delicious gift to offer friends or loved ones over the holidays, as it is the time we most indulge in these kind of pecadillos, right? This one, after being in the fridge - and please, do keep it in the fridge - will need to be slightly heated as to become drizzly once more, so bare that in mind.
You will need:
- 4 tablespoons (55 g) salted butter
- 1 cup (180 g) packed light brown sugar
- 1/4 cup (60 ml), plus 6 tablespoons (90 ml) heavy cream
- 1/2 teaspoon vanilla extract
Place a wide saucepan over heat and melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth. Once it reaches that point, stop stirring and let the mixture cook at a bubbling simmer for about three minutes.Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool a bit, then add the vanilla extract. Bare in mind that this sauce should be served warm, but if you want to use it as a seasonal gift, it can be stored in a jar, in the refrigerator, for up to two weeks. To use, just reheat the butterscotch sauce in a saucepan over low heat. I sometimes use caster sugar, which can leave undissolved bits of sugar. They don’t bother me, but if you wish, you can strain the warm sauce to remove them. Enjoy!!