It seems like every time I think a recipe is going to be a snap, it’s a total nightmare. Butterscotch Sauce is a classic example of this—I went into testing thinking this would be a one-and-done situation, but instead I made sauces that:
- separated in seconds.
- required a candy thermometer.
- burned.
- crystallized.
- hardened immediately upon hitting ice cream.
Testing was a bummer, to say the least. I mean, all I really wanted was a blog recipe that would also allow me to have ice cream with buttery brown sugar sauce for lunch and call it work. Is that too much to ask?!
Turns out it’s not. I “fixed” my first five test batches by slapping a metaphorical culinary bandaid on each one (less butter, less complication, less time, less movement, more liquid), and this all led me back to a method I knew worked: the way I make the caramel for my caramel corn, which is literally the easiest molten sugar recipe of all time. Just put it all in a pot and leave it alone.
Here’s the gist of my Butterscotch Sauce recipe:
- put dark brown sugar, butter, salt and heavy cream in a pot and don’t stir it.
- bring it to a boil and don’t stir it.
- cook it for five minutes and don’t stir it. Just don’t do it.
- remove it from the heat, add some vanilla and…okay, stir it now.
That’s it. Wait a few minutes before spooning it over a scoop of ice cream so you don’t burn the roof of your mouth. Safety first.
This sauce is thick and golden and best served piping hot, so that it will set softly on whatever delicious thing over which it’s been poured. It’s rich, buttery and has good hits of salt and vanilla to complement its brown sugar flavor. And it’s easy to make.
You might even say it’s a snap.
Butterscotch Sauce
makes about 1 1/4 cups
1 cup dark brown sugar, packed
2 tablespoons unsalted butter
1/4 teaspoon Kosher or sea salt
1 cup heavy cream
2 teaspoons pure vanilla extract
Without stirring or jostling, combine dark brown sugar, butter, salt, and heavy cream in a 4-quart pot. Bring to a boil over medium heat. Let boil 5 minutes. Do not stir. Remove from heat. Stir in vanilla.
Let cool 10 minutes before serving hot over ice cream. Leftovers keep well in the refrigerator for at least a week.
The best way to reheat this sauce is by putting it in a pot over medium-low heat and stirring just until heated through. Butterscotch may also be warmed in 30 second intervals in the microwave, stirring between, until hot.
I had no intention of making a third (or 
So, what’s so special about a macaroon crust? For one, it’s basically a big chewy, crisp-edged coconut macaroon cookie that you can bake and fill with whatever no-bake filling you like.
There is no “for two.” It’s that simple.
Now, there are many ways to make a macaroon crust. Some have flour, some contain egg whites. I looked at a few options before realizing that it would probably work with just two ingredients: sweetened flaked coconut and sweetened condensed milk.
I folded the ingredients together and pressed the mixture into a heavily-greased springform or tart pan.*
Half an hour later, it was toasty at the edges and light-golden in the center.
I filled it with chocolate ganache and let it set up in the fridge before slicing.
(I also gave it a few swipes with the back of a hot spoon for some rustic glossiness and because I am a control freak.)
Who knew five Ingredients and no grains could make something this irresistible?! Silky chocolate ganache filling + toasty coconut crust 🙌🏻🙌🏻🙌🏻
It’s like eating a chocolate-coconut candy bar…but classier because it’s a tart. We all know how much classiness matters when you’re sneaking cold wedges of Chocolate Macaroon Tart out of the fridge after your bedtime. Not that I’ve ever done that. Twice. On the same night.
Happy 
e2 bakes brooklyn 