Salted Butterscotch Sauce
The ultimate decadent accompaniment to Cranberry Sticky Toffee Date Cake, from Ashley Rodriguez’s cookbook, Let’s Stay In: More Than 120 Recipes to Nourish the People You Love.
How to Make It
1
Place brown sugar, cream, and butter in a small saucepan. Stir to combine.
2
Bring to a full boil over high heat. Lower the heat to medium, then boil for 5 minutes. Remove from heat and carefully whisk in rum and sea salt. Let cool to room temperature before using on cake.
MAKE AHEAD Can be made up to 1 week ahead and stored covered in the refrigerator.
Ingredients
1 cup dark brown sugar
1 cup heavy whipping cream
4 tbsp unsalted butter
3 tbsp rum
¼ tsp sea salt
Directions
1
Place brown sugar, cream, and butter in a small saucepan. Stir to combine.
2
Bring to a full boil over high heat. Lower the heat to medium, then boil for 5 minutes. Remove from heat and carefully whisk in rum and sea salt. Let cool to room temperature before using on cake.
MAKE AHEAD Can be made up to 1 week ahead and stored covered in the refrigerator.
