Homemade Butterscotch Topping

So I am off my no grain, low carb diet for a time, after losing 64 lbs. It’s been a long journey (six months) and I am transitioning to “normal eating.” So for me that means eating to hunger, and avoiding processed foods (for the most part, you know, the 80/20 rule). Maybe I will do the keto diet and limit my carbs to 20 grams a day because I feel like I have 20 lbs more to lose but need a break from the 6 month diet I was on. I have been enjoying some sweets in moderation, made with whole sweeteners. I had a hankering on the Saturday night of General Conference for something that was fall-ish that would make me feel sweet, cozy and warm. So I made butterscotch topping for homemade ice cream. It fit the bill! Of course the ice cream was cold, but I ran out of time and energy to make hot apple crumble to go with it. If you make this, you will not regret it!

Go here to get the recipe! I learned so much from Sarah, The Healthy Home Economist, by reading it. I actually have wondered what the difference is between caramel and butterscotch, and she answers that question in the post. If you like to eat sweet-salty foods, then you will love this butterscotch sauce. If you don’t, then I suggest cutting the salt portion in half.

So my mind is going wild with possibilities of what to use with this butterscotch topping. Like I wrote, we had it over homemade ice cream and oh my, it was so divine! The next night, of Sunday General Conference, we tried it on my grain-free brownies, and it was the best dessert I’ve ever had! It’s the perfect fall treat, because the sauce is warm and the brownies are so thick, filling, and toothsome. What a great thing to eat to feel cozy on a chilly fall day. When the sauce is cold, after being stored in the fridge, it’s perfect for dipping apples because it is thicker. I’m wondering how popcorn balls with this sauce would work. Would it firm up at room temperature? Time to experiment!

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