Miso Butterscotch Sauce

This butterscotch sauce is like none you’ve had before — it’s sweet, but slightly salty with a touch of umami essence — your ice cream is about to get real happy.

Makes 16 servings (about 2 cups) Total time: 20 minutes + cooling

HEAT:

1 4

WHISK IN:

3/4

1/4 11/ 2 cup heavy cream Tbsp. unsalted butter cup packed dark brown sugar cup white miso tsp. vanilla bean paste or pure vanilla extract

Heat cream and butter in a saucepan over low, stirring occasionally, until butter melts. Whisk in brown sugar and miso until dissolved. Increase heat to medium-high and bring mixture to a boil, then reduce heat to medium-low and simmer butterscotch until thickened and shiny, about 10 minutes.

Off heat, whisk in vanilla, then transfer sauce to a glass measuring cup and cool to room temperature. Store sauce in an airtight container in the refrigerator; warm before using.

Per serving: 125 cal; 8g total fat (5g sat); 25mg chol; 125mg sodium; 12g carb (0g fiber, 12g total sugars); 1g protein