I swear, this recipe was sent straight from heaven. The bright citrusy flavor of this butterscotch makes for a perfect warm-weather dessert accompaniment - this sauce would be fabulous drizzled over almost anything from ice cream to bread pudding (which, incidentally, was how I enjoyed it).
Course Dessert
Cuisine French
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 4servings
Calories 411kcal
Author David Lebovitz
Ingredients
4tablespoons (60 grams)unsalted buttercut into pieces
1cup (215 grams)packed light brown sugar
1/3cup (80 ml)heavy cream
1/8teaspoonsalt(I like mine salty, so I added more - a touch more than 1/4 teaspoon)
1/4cup (60 ml)freshly squeezed tangerine juice
2tablespoons (30 ml)Triple Sec(or other orange-flavored liqueur, such as Grand Marnier or Cointreau)
Instructions
In a large saucepan over medium-high heat, stir together butter, brown sugar, cream and salt. Bring to a boil and let simmer for 3 minutes without stirring, allowing the caramel to cook through.
Remove from heat and let sit for 2 minutes. Stir in juice and liqueur, mixing completely. Serve warm.
Storage: Can be stashed in the fridge for up to 2 weeks, though David recommends that you heat it up a bit before serving.