Velvety Butterscotch Sauce

From a YouTube video Watch the original

Ingredients

• 300 grams dark brown sugar
• 300 grams extra thick double cream
• 90 grams light corn syrup
• 2 grams sea salt
• 10 grams Madagascar vanilla bean paste
• 250 grams unsalted butter, cold and cubed

Instructions

1. In a medium pot, combine dark brown sugar, double cream, light corn syrup, and sea salt.
2. Heat the mixture over medium to high heat, stirring constantly until it reaches 105 degrees Celsius.
3. Remove from heat and stir in Madagascar vanilla bean paste to infuse flavor.
4. Gradually add cold, cubed unsalted butter in stages, whisking until fully incorporated each time.
5. Allow the mixture to cool to around 45 degrees Celsius, ensuring a velvety texture.
6. Check the consistency by coating the back of a spoon and drawing a line. It should hold its form and have a shiny appearance.
7. Enjoy warm or pour into a jar to set at room temperature for a thicker consistency.
8. Serve over desserts or use for plating.

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