I don’t remember why I had to make this. I just remember thinking that butterscotch sauce with the tang of sour cream sounded good. Then the idea kept bouncing around my head like a restless preschooler until I made it.

This will require some caramel-making skills, but trust me. It’s worth it.

There’s no time like today than to learn how to make caramel. You won’t be sorry.



sour cream butterscotch

1 1/3 cup light brown sugar
1 tablespoon light corn syrup
1/2 teaspoon kosher salt
1/3 cup water
3/4 cup heavy cream
2 tablespoons sour cream
3 tablespoons butter
1 1/2 teaspoons pure vanilla extract

1. In a liquid measuring cup, combine heavy cream, sour cream, butter, and vanilla. Set aside.

2. In a high-sided, heavy bottomed saucepan, combine brown sugar, corn syrup, salt, and water. Set over medium heat until the sugar dissolves and comes to a boil. Use a pastry brush dipped in water to brush down sugar crystals that form on the inside of the pan. After the mixture starts to boil, swirl the pan if necessary to distribute heat.

3. Heat sugar mixture until it hits the soft-crack stage, about 270-290 degrees Fahrenheit. Remove from heat and whisk in the cream and butter mixture. At this point, the mixture will bubble violently, so use caution. Keep whisking until it calms down. Return it to the burner, set to low, and cook, stirring frequently, until the butterscotch becomes smooth and starts to thicken, about five minutes.

4. Remove from heat, and let cool for a few minutes. Pour into a glass jar. Serve warm or cool.