So, the thing is, I’m too busy to be writing this post. Not to mention too exhausted. But this recipe, for bourbon butterscotch sauce, is haunting me. Since I made it on Saturday, I can’t get it out of my head. I’m pretty sure the only way to exorcise this demon is by foisting the demon on you all.
You’re welcome! But, don’t worry, I’ll make this quick.
Here’s the thing: when it is mid-October and Saturday and blindingly sunny and just plain hot, you really must have yourself one last barbecue. (I speak from experience: we were bestowed with back-to-back 80-degree days last weekend!) I’m talking burgers, juicy and draped in melty cheddar. I’m talking crisp, salted oven fries. I’m talking a salad with the very last tomatoes you can find. And, boy oh boy, am I talking ice cream sundaes.
In particular, ice cream sundaes that involve a pristinely-white, vanilla bean-speckled scoop of vanilla-bourbon ice cream; a thick, dreamy butterscotch sauce, which is also spiked with bourbon; and roasted pepitas that are a little bit sweet and a little bit spicy. To my mind, this sundae is the perfect marriage of fall flavors (butterscotch, while readily available all year around, somehow falls squarely into the fall category, in my mind—and then there’s the pepitas, which are about as October as it gets) and warm weather cravings (ice cream!).
And have I mentioned bourbon? As it turns out, my husband is a Manhattan man. This means that our liquor cabinet now boasts multiple bottles of bourbon and our fridge hosts a pot of booze-soaked cherries. Oh, and it also means that I throw a splash of bourbon into just about everything I cook. (See above re: ice cream and butterscotch sauce.)
The star of this sundae, hands down, was the butterscotch sauce. It is exactly the color that you picture when you hear the word butterscotch. It’s got a sparkle of salt and, thanks to the bourbon, a depth and an edge. I think you’ll like it. Well, at least, I hope you’ll like it, because it’s about to start haunting you too.
Again, you’re welcome.
Bourbon Butterscotch Sauce
Adapted from Gourmet
Yield: 1 3/4 cups
1 1/2 cups sugar
1/2 cup water
1/2 cup bourbon
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons heavy cream