Gatherer Forager Blog

There’s a quiet magic that happens in the kitchen when thre seasons change and we get inspired to start cooking with the gardens gifts. It’s a time of intense energy some how rooted in our ancient instincts to prepare and be ready for winter and in this time when it gets cooler my mind drifts toward comfort baking. For me, comfort almost always involves the rich, deeply caramelized scent of brown sugar, butter, and something special from our own hives.

We all love a classic butterscotch, but I always felt like something was missing. The traditional recipe, while delicious, is a bit one-note. It's intensely sweet, yes, but it lacks that complex, rounded finish that keeps you coming back for a second (or third) spoonful.

One evening, staring at our shelves lined with golden jars, the answer hit me: Honey.

It seems so obvious now. Honey isn't just a sweetener; it’s a flavor profile. It carries the essence of the wildflowers, the clover, and the very landscape the bees worked. By swapping out a portion of the brown sugar for our raw Raspberry infused honey, I discovered the missing link. The resulting Honey Butterscotch Sauce is transformative. It's still buttery and rich, but it has a floral, almost savory depth that cuts through the cloying sweetness. 

Your Honey, Your Rules

The most wonderful part of this recipe is that it becomes a signature reflection of whatever honey you choose.

Our Classic Raw Honey provides the perfect, balanced foundation—that nostalgic, sunny flavor we all know and love.

But this is also the perfect place to experiment with our infused honeys.

Recipe: Our Signature Honey Butterscotch Sauce

This recipe is simple, fast, and results in a velvety, sophisticated sauce that elevates anything it touches.

• Prep time: 5 minutes

• Cook time: 10 minutes

• Yield: Approximately 1 ½ cups

Ingredients:

• ½ cup Unsalted Butter
  

• 3/4 cup Our Raw or Infused Honey (Choose your favorite!)

• ¾ cup Heavy Cream (warmed slightly)

• ½ tsp Sea Salt (or to taste) (optional don't add if using salted butter)

• 1 tsp Vanilla Extract 

Instructions:

1. Melt and Combine: In a heavy-bottomed saucepan over medium heat, melt the butter. Add the honey, whisking constantly until they merge into a smooth, bubbling gold liquid.

2. Caramelize: Let the mixture simmer (don't stir too much now!) for 3 to 4 minutes. Watch it closely; you want the bubbles to become small and uniform, and the color to deepen slightly. This develops that deep butterscotch flavor.

3. Add the Cream: Carefully pour in the slightly warmed heavy cream while whisking constantly. Be cautious—the mixture will sputter and bubble vigorously. Continue to whisk until the sauce is perfectly smooth.

4. Finish: Remove the pan from the heat. Whisk in the sea salt and vanilla extract

5. Cool and Store: Allow the sauce to cool slightly before serving. It will thicken considerably as it cools. Store any leftovers in a clean glass jar in the refrigerator for up to two weeks. To serve, gently reheat in a microwave or on the stovetop.

Serving Suggestions: Drizzle over vanilla bean ice cream, sliced fresh apples, bread pudding, Over puddings , cakes, pies or stir a spoonful into your oatmeal or latte.