I sooooo wish I could be a cool crafty person.
You know the people. The elite who post pictures of beautifully re-purposed dressers painted in a hip mint color all over Pinterest, or those who suggest you turn your spice rack into a nail polish display.
They’re obnoxiously genius with their crafty mind, always thinking of new ways to turn commonplace items into unique thingies that makes everyone say “OMG, I totally didn’t realize I could link together a soda can, a paper clip and a small dish and create a cannon! How cool!!!” Because how do these people think?
I’m convinced they’re crafty Einsteins, just trying to show us up on Pinterest.
I feel like Homer Simpson in the episode in which he’s desperate to out-invent Thomas Edison. Anything Homer does, it’s either been done or a complete dud. That’s totally me. I get all excited that I used an old sock to make a makeshift sock bun, and then I realize it’s been done and the Pinterest Princesses are laughing maniacally in my face with their cool nail art (which, I’m convinced, is designed by the devil to make you feel bad about your own nails and your 2-year old nail painting abilities).
Anyway, usually around the holidays I’m tempted to craft because everyone says DIY Christmas gifts are cool, but honestly, I can’t craft as well as I can bake. Crafting is one of the few things I can’t do well, like saying “no” in a Betsey Johnson store, or playing Guitar Hero.
Soooo I put down the glue gun and picked up a stick of butter. Already, I was feeling a difference in mood. This I could work with. Butter is magical.
And okay, y’all know that candy thermometers and fancy stuff gives me hives, so when I saw this recipe was completely and utterly idiot-proof (and free of such intimidating gadgets and techniques–’soft ball stage’, what?) I was dying to try it. The result? The most buttery butterscotch to ever grace your lips. Ever.
Also, I’m not good at being modest.
2 sticks butter
2 cups light brown sugar
2 cups heavy cream
2 tsp vanilla bean paste
1/2 tsp kosher salt
Small canning jars or mason jars
1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar until smooth and melted, about 2-3 minutes.
2. Pour the heavy cream into the brown sugar mixture and stir to incorporate. Simmer uncovered, for about 10-12 minutes, stirring occasionally, until thickened. Once mixture has thickened, remove from heat.
3. Stir in the vanilla bean paste and the kosher salt to combine. Allow the mixture to sit and cool for about 15-20 minutes before carefully pouring into the jars. Seal, and keep refrigerated up to 1 month.
**Note: I only had pint-sized mason jars on hand, so I could just about fill two of them. If you’re looking to gift more, I’d suggest using half-pint sized jars, or double the recipe.**
Sinfully delicious. Unrelentingly rich. Buttery, decadent + smooth. And peppered with fragrant specks of vanilla bean. This sauce is seriously some of the best I’ve had–and I couldn’t believe how easy it was. Tie up a jar with a ribbon and gift them to friends, neighbors, hosts or coworkers–I guarantee they’ll be your new BFF for lyfe.
Have a wonderful weekend!