I made the below and poured it over my croissant bread and butter pudding and it is delicious! Also great to pour over ice cream.
NOTE: The butterscotch thickens significantly as it cools, so it’s important to not over-boil it or you’ll end up with chewy butterscotch caramels rather than a pourable sauce.If you want to add a kick to your butterscotch sauce, stir in 1 to 2 tablespoons of your choice liquor (think bourbon, whiskey or cognac) at the same time you stir in the vanilla extract.
4 tablespoons unsalted butter
½ cup packed dark brown sugar
1 teaspoon salt
½ cup heavy cream
1 teaspoon vanilla extract
Melt butter in a medium heavy-bottomed saucepan over medium heat.
Add brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it’s well blended. Bring the mixture to the boil, scraping down the sides occasionally, and boil it for 4 – 5 minutes.
Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.