With the addition of sprightly tangerine juice, this twist on traditional butterscotch sauce goes very well drizzled over Buckwheat Cake (page 44) paired with orange or tangerine sections instead of the cider-poached apples, or spooned over Pâte à Choux Puffs (page 232) filled with Caramel Ice Cream (page 144) and topped with toasted or candied nuts.
Recipe information
Yield
makes about 1 1/2 cups (375 ml)
Ingredients
Preparation
Step 1
In a large saucepan, combine the butter, brown sugar, cream, and salt. Bring to a boil over medium-high heat and boil for 3 minutes without stirring.
Step 2
Remove from the heat, let cool for 2 minutes, then stir in the tangerine juice and orange-flavored liqueur. Serve the sauce warm.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.
