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Sauce: Butterscotch Toffee Sauce

Source of Recipe

From "Sinfully Delicious Desserts" by Alice Medrich


Recipe Introduction

"Butterscotch made with actual Scotch was the brilliant inspiration of Maya Klein, my frequent collaborator. This sauce has a delicious depth of flavor that may remind you of good English toffee candies. Don't miss this one."

List of Ingredients

◦ � cup water
◦ 2 tablespoons single-malt or blended Scotch
◦ 1 cup firmly packed brown sugar
◦ � cup heavy cream
◦ ⅛ teaspoon salt, or to taste
◦ 1 teaspoon pure vanilla extract


Recipe

Pour the water and the Scotch into a 2-quart saucepan and set over medium heat. Sprinkle the brown sugar into the center of the pan to form a low mound. Don't stir, but use your fingers to pat the sugar down until it is entirely moistened. Cook uncovered, swirling the pan from time to time rather than stirring, until large bubbles form and break on the surface. Continue to cook, watching as the bubbles get smaller and thicker and slower all over the surface of the sauce.

Remove the pan from the heat and, holding it at arm's length, gradually pour in the cream. Stir over low heat to dissolve any thickened caramel, then simmer for a minute or two.

Off the heat, stir in the salt and vanilla. Serve warm or cool.
The sauce keeps in a covered container in the refrigerator for at least several weeks.

Makes 1 � cups





❧ Butterscotch Toffee Fondue:
Give each guest a little cup of hot butterscotch sauce and set a platter of big crunchy cubes of toast, banana chunks, apple slices, etc., in the center of the table for all to help themselves.