Ginger Butterscotch Sauce

1. 1

   Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat.

2. 2

   Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes.

3. 3

   (It won't melt entirely but will be somewhat crumbly.)

4. 4

   Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.

5. 5

   Pour cream and salt into pot, stirring, and bring to a simmer.

6. 6

   Let sauce bubble until thickened, about 8 minutes.

7. 7

   Let cool for at least 1/2 hour, then strain out ginger and vanilla pod.

8. 8

   Warm sauce before serving.

9. 9

   This sauce will keep for up to 2 weeks in refrigerator.

* Per serving · 4 servings · Values may vary.