Rich, creamy and perfect over ice cream, cake or any number of desserts, this coffee butterscotch dessert sauce (made with, among other things, sugar, butter, molasses, and salt) is the real deal. No shortcuts, not that you need any since it only takes about 10 minutes to make!
1.5ozmolasses(I recommend Grandma's. Do not use blackstrap. See Notes below)*
1teaspoonkosher salt(I will let you use only 3/4 teaspoon if you must, but no less)
6ozheavy cream
1teaspoongood quality vanilla
coffee extractto taste (1-3 teaspoons) (leave out if you want straight up butterscotch ice cream sauce)
Instructions
Melt the butter over medium heat.
Stir in the sugar, molasses and kosher salt. The mixture will look like wet brown sugar. Cook over medium heat, stirring constantly, for 2 minutes.
Add the heavy cream and bring the mixture to a boil.
Cook, stirring frequently, until mixture reaches 230F, about five minutes.
Remove from heat and stir in the vanilla and optional coffee extracts. Taste and adjust seasonings as necessary.
Serve warm over ice cream. Or whatever.
Enjoy!
Video
Notes
*For a milder molasses flavor, you can substitute dark brown sugar for the granulated sugar and molasses. For an even lighter molasses flavor, use light brown sugar.If you can't find coffee extract, use espresso powder or freeze-dried coffee dissolved in a tablespoon of hot water. You may have to play around with how much you add, so start small, taste, and add more if necessary.Substitute a small amount of almond extract for the coffee extract. You could also add a tablespoon of Amaretto or even Frangelico rather than--or in addition to--the coffee flavor.