• 8 tbsp. unsalted butter
• (like Meggle Unsalted Alpine butter)
• 2 tbsp. light corn syrup
• 3⁄4 cup granulated sugar
• 1⁄4 cup light brown sugar
• 1⁄3 cup heavy cream
• 1 tsp. dark rum
• 1 tsp. vanilla extract
• 1⁄2 tsp. fine salt
• 1⁄2 tsp. fresh lemon juice

1. Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
2. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.
3. Remove from heat; carefully add heavy cream, rum, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature.
4. Serve over ice cream.
5. MAKES 2 CUPS

From Saveur magazine Cooking butter with sugar causes milk solids to caramelize, giving butterscotch sauce its delicious flavor.