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).
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author David Lebovitz
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)
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.