Butterscotch Sauce
Ingredients
- 1/4 cup vegan butter substitute
- 1/2 cup packed brown sugar
- 1/2 cup vanilla soy creamer
- 1/2 tsp sea salt
- 1 1/2 tsp vanilla extract
Mise en place
- 1/4 cup butter substitute
- 1/2 cup brown sugar, 1/2 cup soy creamer, 1/2 tsp salt
- 1 1/2 tsp vanilla extract
Instructions
- Melt the butter substitute in a heavy-bottomed saucepan over medium heat.
- Once melted, stir in the light brown sugar, soy creamer and sea salt until full combined.
- Bring the mixture to a low boil and allow to cook for five minutes, stirring occasionally.
- Remove from heat and stir in the vanilla extract.
- Allow the sauce to cool to room temperature before serving or using as an ingredient in another recipe.
Storage
Store the sauce in the refrigerator in an airtight container for up to two weeks.
Notes
Trial 1
Yielded about 1/2 cup of butterscotch sauce in the end, think I cooked off a little too much water. Was hoping for a little closer to a cup, but it turned out very delicious. Super sweet, understandably. Thickened up in the fridge but loosened up after sitting on the counter a few minutes. Microwave a few seconds if you are impatient.