Fruit Sweetened Butterscotch Sauce
Easy method for making cane sugar free butterscotch sauce, sweetened with fruit only!
Ingredients
- 1 stick (1/2 cup) butter preferably grass-fed
- 1/2 cup date syrup
- 1/2 cup heavy cream preferably grass-fed
- 1/2 tsp sea salt
- 2 tsp vanilla extract
Instructions
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Melt the butter in a small saucepan over medium heat.
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When the butter is melted, stir in the date syrup and whisk for a minute or so until well blended.
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Whisk in half of the cream (1/4 cup).
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Bring to a boil and then turn down the heat to medium-low and cook for 3-4 minutes, stirring frequently.
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Turn off heat and remove the pot from the stove. Stir in the remaining 1/4 cup heavy cream. Follow with the vanilla extract and sea salt.
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Let cool on the counter. The butterscotch will start to thicken up as it comes to room temperature. Enjoy some warm if you like!
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Once cooled, pour into a pint-sized mason jar and secure the lid. Refrigerate.
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Chilled butterscotch is thick but still easily spoonable. It will last refrigerated for several weeks.