Recipe courtesy of Jeff Mauro

Loaded Butterscotch Sundaes

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Store the sauce in an airtight mason jar in the fridge and treat yourself to random spoonfuls. It’s so good!
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 2 cups of butterscotch sauce
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  1. Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.

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