Page 270 - My Cookbook

INGREDIENTS
4 tablespoons salted butter
3/4 cup light-brown sugar
2 tablespoons plus 1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract
Butterscotch Sauce
Sauce
Makes Yield 1 8-ounce mason jar ∙ Source Popsugar.com
DIRECTIONS
In a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, whisk in 2 tablespoons heavy cream. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in color.
Turn off heat and carefully whisk in remaining 1/4 cup heavy cream, followed by vanilla extract.
Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce
gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks.