Gingerbread Butterscotch Sauce (Print Version)
# Ingredients:
01 -
2 large eggs.
02 -
2 teaspoons vanilla extract.
03 -
1/4 teaspoon salt.
04 -
1/2 teaspoon nutmeg.
05 -
1 1/2 teaspoons baking soda.
06 -
3/4 cup unsalted butter, melted.
07 -
1 cup brown sugar.
08 -
1/4 teaspoon ground cloves.
09 -
2 teaspoons ground ginger.
10 -
1 1/2 teaspoons cinnamon.
11 -
2 1/3 cups all-purpose flour.
12 -
1 cup hot water.
13 -
1 cup molasses.
14 -
1/3 cup unsalted butter (to make the sauce).
15 -
3/4 cup brown sugar (for the sauce).
16 -
1/2 teaspoon salt (used in sauce).
17 -
2/3 cup whipping cream.
18 -
2 teaspoons vanilla extract (sauce needs this).
# Instructions:
01 -
Set oven to 350°F. Lightly grease a 9x13 pan, then dust it with a bit of flour.
02 -
Combine the flour, baking soda, and spices in a big mixing bowl. Throw in the salt too.
03 -
Stir melted butter, brown sugar, molasses, and hot water until smooth. Let it cool before adding vanilla and eggs.
04 -
Carefully combine dry and wet ingredients, mixing until it's lump-free. It'll be thin, don't worry!
05 -
Pour the mix into the pan and bake for about 30-35 minutes. Check it by poking a toothpick in the middle—it should come out clean.
06 -
Melt butter in a saucepan, then mix in brown sugar and salt until dissolved. Pour in the cream and let it simmer gently. Stir in the vanilla at the end.
# Notes:
01 -
Fancy or cooking molasses works best. Don’t use blackstrap.
02 -
Honey can replace molasses if needed.
03 -
Good for 3 days on your counter or 5 days in the fridge.