Hear me out: Butterscotch sauce is better with balsamic. Yes, the very same vinegar doused on tomatoes and mozzarella is the secret to a perfectly punchy ice cream topper. Here the vinegar is reduced into a thick syrup before getting combined with heavy cream, brown sugar, butter, and vanilla. Everything cooks down into a caramel-like sauce that’s smooth and sticky sweet with just enough acidity from the vinegar to balance everything out. The dark, brooding butterscotch highlights the merits of the prized vinegar—its sharp acidity and rich molasses flavor—while balancing out its bite with plenty of sugar and cream. Pour it over vanilla ice cream, cut strawberries, or drizzle it over cake. The sauce can be stored in the fridge for several weeks, so make a big batch and keep it around for an impromptu fancy dessert any time.
Recipe information
Total Time
15 minutes
Yield
Makes about ¾ cup
Ingredients
½
⅓
3
⅓
1
¾
Need to make a substitution?
Preparation
Step 1
Bring ½ cup balsamic vinegar to a simmer over medium-high heat in a small saucepan. Cook, stirring occasionally, until reduced to a thick syrup (similar in consistency to hot honey), about 5 minutes.
Step 2
Add ⅓ cup (67 g) light brown sugar and 3 Tbsp. unsalted butter, cut into small pieces, to vinegar syrup and cook, stirring constantly, until butter is melted and sugar is dissolved, about 2 minutes. Remove pan from heat and stir in ⅓ cup heavy cream, 1 tsp. vanilla extract, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Let butterscotch sauce cool slightly before serving (it will thicken as it cools).
Do Ahead: Butterscotch sauce can be made 5 days ahead. Transfer to an airtight container; cover and chill.