Tag Archives: sauce

Butterscotch Sauce

Butterscotch SauceIt 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.Butterscotch Sauce

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?!Butterscotch SauceTurns 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.Butterscotch SauceButterscotch SauceHere’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.Butterscotch SauceThis 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.Butterscotch SauceYou might even say it’s a snap.Butterscotch Sauce

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.

Butterscotch SauceButterscotch Sauce

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Blueberry Compote

 For all the things I love about baking, the time commitment is not one of them. It’s rare that I make anything that can be done and ready to serve in under 90 minutes. I pride myself on my patience, but sometimes the idea that a batch of cookies is going to take four hours is enough to make me insane. 

Enter this Blueberry Compote. It only has four ingredients, involves almost no actual work, and takes 20 minutes start-to-finish. And oh, is it good–burst blueberries in a not-too-sweet lemon-scented syrup. It’s just begging to be stirred into yogurt or poured over pancakes or ice cream. It’s a sauce that can be used on any breakfast or dessert item you can imagine. 

 This is my kind of mid-week recipe–the kind that goes from “just” ingredients to absolute magic in almost no time at all. Simmer a cup of water and a little sugar together until it thickens slightly and becomes a thin syrup. Fold in two pounds of fresh blueberries and simmer a few more minutes until they start to burst. Remove the pot from the heat and stir in the juice and zest of a lemon. Ladle it into a jar, and you’re done. Seriously. That’s it. 

Blueberry Compote works almost anywhere you can think to use it. It would be divine with cheesecake or waffles, but it’s also healthy enough to eat with yogurt for a quick weekday breakfast. Oh, and it is absolutely amazing with angel food cake, pound cake, or the Vanilla Bean Ricotta Cake I’m posting later this week! Stay tuned… 

 Blueberry Compote
makes about one quart

1 cup water
1/2 cup granulated sugar
2 lbs fresh blueberries
juice and zest of 1 lemon

In a large saucepan, bring water and sugar to a boil over medium-high heat. Reduce heat to medium-low and simmer 7 minutes, until slightly thickened. Stir occasionally to keep crystals from forming.

Add blueberries and let simmer 5-7 minutes, stirring occasionally. Turn off the heat and stir in lemon juice and zest. Cool completely. Transfer to an airtight container. Store in the refrigerator for up to a week.