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Balsamic Butterscotch Sauce

By • May 9, 2013 • 0 Comments

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Balsamic Butterscotch Sauceby mrslarkin

WHO: We call faithful Food52er mrslarkin the scone lady, and you should too. WHAT: Your desserts' new best friend. HOW: Make a standard-issue caramel sauce, and whisk in a secret ingredient. Then drizzle on everything. WHY WE LOVE IT: Don't let the addition of an untraditional ingredient stop you from making this. The vinegar creates a bright note among the otherwise sweet, rich sauce -- which makes it ok to eat spoonful after spoonful. Good thing, because we couldn't stop at just one.
Balsamic Butterscotch Sauce

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Spoons! Or, everything you'll need to make this.

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This is going to be simple, ready? Butter = in pan.

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Throw the sugars in there too.

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Last comes the cream.

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Whisk everything together, taking note of the art you'll make, until everything has dissolved.

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It should look like this.

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Now crank the heat! But really: only to medium. It will boil over medium heat.

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Stir in the vinegar to taste.

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Now drizzle. On. Everything.

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