6 ounces butter
- 1 1/4 cup brown sugar
- 3 tablespoons water
- 1 cup cream (heavy), optional
- 1/2-1 teaspoon salt, if needed, optional
Combine in a large sauté pan. Bring to a simmer and cook until sugar is dissolved and the texture is very smooth, about 4-7 minutes. It should be thicker as it cools. This is were I stop for sauce I use to cover fruit for upside down cakes. If making stand-alone butterscotch sauce, I add the cream and cook until it is completely combined about 5 minutes more. Then cool enough to taste and add salt as needed.*
*Chef note: Butterscotch candies are more salted typically than caramel candies. The other big difference of course is that the sugar for butterscotch is brown sugar and white sugar is used for caramel. You can also salt a caramel sauce. For both, cool and taste before adding salt.
This recipe without the cream and salt is the same recipe we use to cook slice apples in to use for a topping on our graham cake. The sauce thins out as the apples cook but it is a nice topping for that cake.