Light Brown Sugar is the foundation to making butterscotch. The vinegar offers a delicate tangy counterpoint to the sweet butterscotch and luscious whipped cream.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min

Ingredients
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1/3 Cup Salted Butter
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1 Cup Light Brown Sugar
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1/3 Cup Granulated Sugar
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2/3 Cup Heavy Cream
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2 Tablespoons Balsamic Vinegar
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Salt
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1 Pint Fresh Raspberries
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1 Pint Fresh Blackberries
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1 Pint Fresh Strawberries, stemmed and halved
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Sweetened Whipped Cream
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Fresh Mint (Optional)
Directions
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Combine butter, sugars, and cream in small saucepan over low heat. Cook, stirring frequently, until sugar dissolves. Raise heat to medium and bring sauce to a boil. Boil while whisking continuously for 5 minutes.
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Remove from heat and stir in the vinegar, adding salt to taste as sauce cools. The sauce will thicken as it cools.
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Place 2 tablespoons sauce in bottom of each of 4 glasses. Top with layers of about 1/4 cup of each kind of berry and dollop of whipped cream. Repeat layers in each glass. Garnish with fresh mint if desired and serve.