It went like this:
I have been craving butterscotch ice cream topping for a couple of weeks, but I wince every time I see the price at the grocery store. Suddenly, it occurred to me that it should be possible to make at home, right? So I googled.
I found several different recipes, and settled on one that looked simplest. And then modified it.
It started like this:
1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste
It ended like this:
1/2 cup butter (salted, it’s all I had handy)
1 cup demerara sugar (why use sugar that has had molasses added back in, when you can use sugar that never had it taken out?
1 cup half-n-half (again, it’s what I had handy. Left over from the amazing potatoes the roommate made for dinner)
couple healthy pinches of course sea salt
a splash of imitation vanilla (because I’m usually pretty cheap)
I did follow the cooking part – throw all ingredients into a heavy saucepan, stir to a simmer, let bubble for 5 minutes or so.
It’s now sitting in a mason jar, cooling off a bit. Initial taste-testing gave positive results.
For the video-lovers out there, here’s my taste-tester with her take on it.