Butterscotch Sauce
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.25 cups
Light Brown Sugar (packed)2 cup
Light Corn Syrup1 cup
Unsalted Butter1 cup
Heavy Cream2 tsps
Vanilla ExtractDirections:
1
Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan
2
Bring to a boil, stirring, over medium heat
3
Turn the heat to medium-low
4
Place a candy thermometer in the pan
5
Boil the sugar, without stirring, until the mixture reaches 234 degrees F
6
, (the soft ball stage)
7
Remove pan from the heat, and carefully add the remaining cream and vanilla
8
Cool slightly
9
Serve the sauce warm
10
To store the butterscotch sauce, pour it into a heatproof jar
11
Cover with the lid and refrigerate for up to 2 week
12
To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through
13
Serve