Vermont Butterscotch

Courtesy of Betty Ann Lockhart and Vermont Public Television

1/2 cup Pure Vermont Granulated Maple Sugar (Indian Sugar)
1/2 cup pure Vermont Maple Syrup, Grade A Medium or Fancy
1/4 pound Vermont unsalted butter
1/2 cup Vermont heavy cream
Pinch coarse salt

1. In a saucepan, over medium heat, melt together the maple sugar, maple syrup and butter until the
sugar is dissolved, whisking frequently.
2. Increase the heat to medium high, and bring the mixture to a boil. Cook without stirring for about
four minutes.
3. Remove the pot from the heat and carefully stir in the cream, avoiding splatter. Add the salt and
whisk until smooth.

YIELD: About two cups.

Refrigerate the Maple Butterscotch Sauce. If cooling solidifies the sauce, run the jar under warm
water. If the sauce separates, merely stir until re-combined. This sauce is delicious on vanilla or maple
walnut ice cream, or on vanilla pudding. An elegant but easy dessert ingredient. Recipe adapted from
the Shelburne Farms Cookbook. Recipe can be doubled.