Balsamic Butterscotch sauce

Ingredients

• •0.5 tasse balsamic vinegar
• •0.3333333333333333 tasse (67 g) light brown sugar
• •3 c. à soupe unsalted butter, cut into small pieces
• •0.3333333333333333 tasse heavy cream
• •1 c. à café vanilla extract
• •0.75 c. à café Diamond Crystal or ½ tsp. Morton kosher salt

Method

1. 1.Bring ½ cup balsamic vinegar to a simmer over medium-high heat in a small saucepan. Cook, stirring occasionally, until reduced to a thick syrup (similar in consistency to hot honey), about 5 minutes.
2. 2.Add ⅓ cup (67 g) light brown sugar and 3 Tbsp. unsalted butter, cut into small pieces, to vinegar syrup and cook, stirring constantly, until butter is melted and sugar is dissolved, about 2 minutes. Remove pan from heat and stir in ⅓ cup heavy cream, 1 tsp. vanilla extract, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Let butterscotch sauce cool slightly before serving (it will thicken as it cools). Do Ahead: Butterscotch sauce can be made 5 days ahead. Transfer to an airtight container; cover and chill.