Butterscotch & Chocolate Sauces

August 22, 2009

When we lose twenty pounds… we may be losing the twenty best pounds we have. We may be losing the pounds that contain our genius, our humanity, our love and honesty.
~Woody Allen

For those who may have embarked on a fad diet recently, here are two sweet and sound incentives why not to. But, if you do remain tried and true, if you do carry through…once you are ready to regain your senses, avoid buying processed, jarred butterscotch or chocolate sauces. The real deals only take a few minutes and are well worth the brief wait. Over ice cream, fruit, bread pudding, pound cake, together or apart. It’s all good.


4 T unsalted butter
1 C packed dark brown sugar

3/4 C heavy whipping cream

1 T vanilla extract
1 t sea salt

Have ingredients mis en place and already measured.

In a heavy bottomed medium saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir well with wooden spoon until sugar is uniformly wet.

Stir infrequently until mixture transforms from sandy to smooth, about 3-5 minutes.

Add the cream, lower heat and whisk vigorously with a wire whisk. When mixture is uniform, turn heat back to medium and whisk every few minutes for about 10 minutes. Turn heat off and let rest for a minute or so and then before transferring into an ovenproof glass bowl. Cool to room temperature.

Whisk in half the salt and vanilla. Taste and, if necessary, add more salt and vanilla to taste.


3.5 oz fine quality bittersweet chocolate (70%-85% cocoa), chopped
1 T light brown sugar

3/4 C heavy cream

In a bain marie over simmering water, combine the chopped chocolate and the brown sugar, allow the mixture to melt and dissolve, whisking occasionally. Slowly add the cream, whisking more until a velvety texture is created.


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