Butterscotch Sauce

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
about 1 3/4 cups

Ingredients
  • 1 1/4 cups packed light brown sugar
  • 2/3 cup light corn syrup
  • 1/4 cup unsalted butter
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions
  • Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).

  • Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.

  • To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.


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