Directions

1. 1

   Measure everything out first. This sauce moves quickly once you start, so line up your ingredients beside the stove before you turn on the heat.

2. 2

   Melt the butter in a small saucepan over medium heat.

3. 3

   Add the brown sugar and whisk for 1 minute, until the sugar starts to dissolve.

4. 4

   Continue whisking as you stream in the cream. Bring to a simmer and cook for 5 minutes, stirring often, until the mixture is glossy and slightly thickened.

5. 5

   Pull from the heat and whisk in the Guajillo Chile Powder until smooth, then whisk in the Natural Butterscotch Extract and Mayan Sea Salt.

6. 6

   The sauce will thicken as it cools. Store in a sealed container in the refrigerator. Makes about 2½ cups.

7. 7

   Serving suggestions: drizzle warm over ice cream, swirl into oatmeal or yogurt, or use as a dunk for sliced apples.