In a large, heavy bottomed saucepan combine the butter, sugar, heavy whipping cream, and salt over medium heat. Stir to combine the ingredients. Bring the mixture to a boil for 4 to 5 minutes without stirring, then remove from heat.
½ cup unsalted butter, 1 ¼ cups dark brown sugar, 1 cup heavy whipping cream, ½ teaspoon kosher salt
Cool slightly before adding the vanilla. Stir to combine without scraping any sugar crystals that may be along the sides of the pan into the butterscotch mixture. Otherwise, the sauce will be grainy.
¼ teaspoon pure vanilla extract
Store the butterscotch in a sealable, glass container for up to 2 weeks in the refrigerator.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-ounce of the butterscotch sauce. Actual calories will vary.*For more information and tips, please refer to the post.