Maple butterscotch sauce with Betty Ann Lockhart

As featured in this month's Maple News. Described as "versatile and elegant" the recipe can be jarred and the sauce makes a great hostess gift. You can find the recipe here:
1/2 cup pure maple granulated sugar
1/2 cup pure maple syrup (the lighter grades)
1/4 pound unsalted butter
1/2 cup heavy cream
Pinch of coarse salt
In the saucepan, over medium heat, melt together the butter, maple sugar, maple syrup until the sugar is dissolved, whisking thoroughly. Slowly increase the heat to medium high, and bring the mixture to a boil. Cook without stirring for about 5 minutes, taking care to avoid liquid from boiling over. (I found it necessary to remove the pan from the heat momentarily, before replacing it and continuing to boil)
Remove the pan from the heat and carefully stir in the cream, avoiding splatter. Add the salt and whisk until smooth. Pour the hot sauce into hot sterilized jars. When cool, refrigerate the jar....the contents will last for several weeks. Makes about two cups.

Share This Video