Real, authentic, simple to make butterscotch recipe that uses only a handful of whole ingredients and whipped together quickly and easily on the stovetop just like Grandma!
In a small saucepan over medium heat, add the butter. When butter is melted, stir in the sugar and whisk for a minute or so until well blended.
Next, whisk in half of the cream (1/4 cup). Bring to a boil and then turn down the heat to medium-low and cook for 3-4 minutes. The mixture should be stirred frequently with a whisk, and you will probably notice that the texture will change slightly as the mixture cooks with the butterscotch starting to pull slightly away from the sides of the pan.
Turn off heat and remove the pot from the stove. Stir in the remaining 1/4 cup heavy cream. Follow with the vanilla extract, sea salt, and optional stevia drops.
Notice that the butterscotch color is a dark brown when made with whole, unrefined cane sugar.
Immediately pour the butterscotch sauce into a small glass jar. It is best not to scrape the sides of the pan as there might be some overcooked mixture that would compromise the butterscotch taste.
Butterscotch is amazing eaten hot! Try some right away off the spoon. Yum!
Use it while still warm as a topping for your favorite dessert or ice cream sundae.
When the butterscotch has thoroughly cooled, screw on the lid and refrigerate. Freeze what you will not use in two weeks.
Substitute coconut cream for dairy cream if desired.