Unlawfully Rich Butterscotch Sauce Recipes

Steps:

• In a small, heavy saucepan combine all the ingredients except for the pure extract, if using.
• Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce DOES NOT burn. If necessary, reduce heat to avoid burning.
• Remove pan from heat, add the optional pure extract if using, and whisk well. Serve warm.

Steps:

• Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the caramel. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling in the sauce around the pan, until thickened and a rich golden brown.
• Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.

Steps:

• In a heavy-bottomed saucepan combine first 5 ingredients; stir over low heat until both sugars dissolve.
• Increase heat and boil until large bubbles break on surface, and sauce drops quickly from the spoon (this should take around 2 minutes).
• Remove from heat; whisk in whipping cream and vanilla (mixture will bubble up vigorously).