Butterbeer Latte (Butterscotch Syrup)
4 tbsp unsalted butter
1/2 cup brown sugar
1/2 cup half & half
1 tsp flaky sea salt (or to taste)
1 tsp vanilla extract
Directions
In a small saucepan, heat the butter and brown sugar over medium-low heat.
Once thickened, drop heat to low and whisk to eliminate any clumps.
Whisk in the half & half one tablespoon at a time.
Once fully incorporated, bring to a simmer and then remove from heat.
Stir in the salt and vanilla.
Once cool, transfer to a durable glass container and refrigerate for up to 2 weeks.