This recipe has been lurking around in my recipe binder lately . . . waiting . . . waiting . . . and waiting for the right time to be made. Yesterday, just as I was about to head out the door to buy some groceries, Todd shouted to me, “Oh! And can you pick up some caramel and ice-cream?”
I turned around and said, “No. I have a homemade butterscotch recipe that I photocopied from a book last year. I’d like to make that.”
“Can you pick up some caramel just in case the recipe doesn’t turn out?”
“It will turn out.”
Several hours later (oops – I accidentally came across a Hobby Lobby too!), I returned with our groceries, and the 4 (that’s right, 4!) ingredients for:
Butterscotch Sauce from New Hampshire: From Farm to Kitchen by Helen Brody
- 1/2 cup unsalted butter
- 1 pound dark brown sugar (about 2 cups)
- 1 TBSP lemon juice
- 1 cup heavy cream
1. Combine all of the ingredients in a double boiler or a bowl over a pot of hot water (this is what I did). Stir every so often, and allow the mixture to cook for 1 hour.
NOTE: This butterscotch sauce should be stored in the refrigerator and will keep for about 1 month. It will harden and crystallize, slightly, in the refrigerator. To warm, simply scoop out small amounts and microwave for 15-30 seconds, or submerge the jar in hot water to soften.