How to make Butterscotch sauce

My co sister has gifted me a Nordicware Heritage Bundt pan and I was eagerly waiting for an opportunity to inaugurate it. Today is my hubby’s birthday and though he is not too fond of cakes and gets a bit uncomfortable if we make him cut one on his birthday, I went ahead and planned to make an Eggless Butterscotch cake. Just to make it look more fancy and attractive, I had planned to drizzle some Butterscotch sauce on top of the cake and sprinkle some almond slivers. Though its a different story that at the last moment, I decided not to drizzle the sauce on top (fearing that hubby might refuse to taste it saying its too sweet) and so I offered him the plain cake and surprisingly he said he liked it and had a big piece 🙂 Nevertheless, here is a simple recipe of Butterscotch sauce. I have used a 240 ml cup.

Ingredients:

• Brown sugar 100 gm
• Fresh cream 120 ml (1/2 cup)
• Unsalted butter 2 tbsp
• Salt a pinch
• Vanilla extract 1 tsp

Method:

• Heat the butter in a thick bottomed sauce pan till it melts.
• Add the sugar and stir well. Wait till it almost melts.
• Now add the cream slowly and mix it well.
• Let it simmer till you get a smooth lump free sauce.
• Remove from fire and add a pinch of salt and vanilla extract. Omit salt it you are using salted butter. 
• Cool and store in an airtight glass container.
• Pour over icecreams, cakes and other desserts.

• Mine is 3 weeks old and still in good condition. Just store in a clean glass jar with a lid inside the refrigerator. It will stay fresh for surely 3 weeks.