Name: Cinnamon Butterscotch
Total time: 10 minutes
Yield: Makes about 1½ cups
Ingredients: 1 cup heavy cream; 1 cup (200 g) light or dark brown sugar; ½ cup (1 stick) unsalted butter, cut into small pieces; 1 tsp. ground cinnamon; 1 tsp. vanilla extract; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Nicole Louie

Butterscotch is caramel’s easier—and arguably more delicious—sister, featuring brown sugar instead of white and no need for a candy thermometer. A hefty pinch of salt helps the pleasantly bitter edge of the sauce stand up to its sweet side. Ground cinnamon adds a woodsy, spicy note, making this a great sauce to drizzle over apple desserts, vanilla ice cream, or even a stack of buttered pancakes.

What you’ll need

Medium Saucepan
$40 $36 At Amazon
French Wire Whisk
$20 At Amazon
Oxo Stainless Steel Measuring Spoons
$14 At Amazon

Recipe notes

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