Recipe: Easy Butterscotch Sauce

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Wednesday, March 7, 2007

Easy Butterscotch Sauce

Makes 1 cup

A rich, buttery sauce with a thick, creamy consistency. Serve warm over unfrosted vanilla, spice or sponge cake and/or ice cream. It's also good over sauteed pears or bananas. Adapted from "The Perfect Cake" by Susan G. Purdy (Broadway Books, 2002). Covered and refrigerated, it should last a week or two.

4 tablespoons ( 1/2 stick) unsalted butter

1/2 cup packed dark or light brown sugar

1/2 cup heavy cream

Pinch salt

1 teaspoon vanilla extract

Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and stir until well blended. Bring to a very gentle boil and cook for about 5 minutes, stirring occasionally. Remove from heat and add the vanilla extract, stirring to combine. Serve warm or cold; the sauce will thicken as it cools. Store refrigerated in a covered container.

Per tablespoon serving: 69 calories, 0 g protein, 5 g carbohydrates, 6 g fat, 18 mg cholesterol, 4 g saturated fat, 22 mg sodium, 0 g dietary fiber.

Recipe tested by Candy Sagon; e-mail questions tofood@washpost.com