Brown Butter Butterscotch Sauce is a rich butterscotch sauce with deep flavor – speckled and dark with toasty undertones from the browned butter.
This dark, buttery dessert sauce is versatile and special.. Drizzle Brown Butter Butterscotch Sauce over vanilla ice cream, poundcake, apple pie or waffles. It is also great for dipping fresh pears, apples or even bananas.
- 5 tablespoons (71 g) unsalted butter
- 2 tablespoons full-fat (16 g) milk powder
- 1/2 cup light (100 g) brown sugar
- 1 cup (237 ml) heavy cream
- 2 teaspoons (10 ml) vanilla
- 1/4 teaspoon (1.5 g) fine salt
1) Make the brown butter.
– In a large heavy-bottomed pot, (use a light-colored or stainless steel pot so you can see the progress of the butter browning) heat the butter over medium-high heat.
– Swirl the pan around to heat the butter evenly. Allow the butter to sputter, bubble and foam.
– Once the sputtering starts to subside and the butter begins to turn clear beneath the foam, sprinkle in the milk powder.
– Turn the heat down to medium.
– Continue to swirl the butter around and stir with a wooden spoon or silicone spatula, scraping up any browning bits sticking to the bottom of the pot. The butter may be foamy.
– Once the butter and milk solids have turned a deep brown (like the color of butterscotch) and everything smells toasty and nutty, remove from heat.
2) Stir in the sugar. Then add the cream and let boil for 5 minutes.
– Stir the sugar into the brown butter until combined and there are no hard lumps of sugar.
– Stir in the cream and bring to a boil. Allow to boil UNTOUCHED for 5 minutes.
3) Take off the heat and stir in the vanilla and salt. Let cool and thicken.
– Take off heat and stir in the vanilla and salt.
– Let cool to room temperature. The sauce will thicken as it cools.
How to store:
– Store covered in the refrigerator.
– Warm before serving. Heat in the microwave a few seconds at a time until smooth and shiny.
About this recipe
Brown Butter Butterscotch Sauce is a dark, sweet, buttery and toasty caramel. The flavor is rounded with vanilla and a pinch of salt.
Milk powder is added to the browning butter to increase the amount of toasted milk solids and intensify the flavor.
See more about brown butter here!
Here are 3 helpful tips:
1) If you are new to browning butter, follow these steps:
1) Have a heat-proof bowl nearby where you can pour out the brown butter as soon as it is done. If left in the hot pot, it can go from brown to burnt pretty quickly.
2) Swirl the pan and keep an eye on the melting butter and the stages it will be going through:
- It will melt.
- It will bubble, foam and sputter.
- The sputtering will subside and the butter will turn clear beneath the foam.
- The milk solids will toast and turn brown….Done!
3) Make sure you keep stirring the milk solids and scraping up the bits sticking to the bottom of the pot.
- If at any time you feel the butter is browning too fast, just take it off the heat.
4) Once the butter smells nutty and the milk solids reach the desired toasty-brown color, immediately take it off the heat.
5) If you are not adding anything to the pot (like brown sugar…), then pour the browned butter into a heat-proof bowl right away to stop any further browning.
2) Milk powder makes it better:
Adding milk powder to browning butter intensifies its flavor and will make your butterscotch even better.
Add the milk powder when the butter turns clear.
– Add in the milk powder and stir continuously, scraping up the browning bits sticking to the bottom of the pot.
Use full-fat or non-fat milk powder:
– I like to use full-fat (or whole milk) milk powder, but nonfat milk powder seems to be more readily available. Both can be used.
3) Boil for the full 5 minutes.
It is important to boil the sauce the proper amount of time.
– If the sauce is not boiled long enough, the sauce will be thin and runny.
– However, if boiled too long, the sauce will set too hard and no longer be pourable.
Drizzle your Brown Butter Butterscotch Sauce over these….
See my page on BROWN BUTTER, too!