Name: Salted Butterscotch
Yield: Makes about 2 cups
Ingredients: 1 cup (light packed) dark brown sugar; 1 cup heavy cream; 1/2 cup (1 stick) unsalted butter; 1/4 cup Scotch; 2 tablespoons light corn syrup; 1 teaspoon vanilla extract; 1 1/2 teaspoons flaky sea salt

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Photo by Alex Lau

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 cup (light packed) dark brown sugar

1 cup heavy cream

1/2 cup (1 stick) unsalted butter

1/4 cup Scotch

2 tablespoons light corn syrup

1 teaspoon vanilla extract

1 1/2 teaspoons flaky sea salt

Preparation

Step 1
Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8–10 minutes. Remove from heat and stir in sea salt.
Do Ahead
Step 2
Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.