Butterscotch has been my go-to ice cream topping for ages. I don’t care if it makes me a total grandma, it is delicious. Up until I saw this recipe on smitten kitchen, I never thought of making it from scratch! Plus, it’s one of the easiest recipes I’ve tried yet, so no more store-bought butterscotch for this girl…

1/2 stick unsalted butter
1/2 c. packed light brown sugar
1/2 c. cream
1/2 tsp salt
1 1/2 tsp vanilla extract

In a medium sauce pan, melt butter. Add sugar, cream and salt and bring to a gentle boil for a few minutes. Once well combined and bubbly, take off heat and add vanilla. Serve over ice cream!

Note for making delicious buttahscotch: When you mix warm butter, brown sugar and cream, the product is obviously going to be REALLY tasty. In order to make it super thick, make sure it boils for at least 5 minutes (which is really the only important thing). Once cooled, you can keep your butterscotch in the fridge for over two weeks and it’s still fresh! Stick it in a nice jar (kept in the refrigerator, of course) and this would make the best gift ever.