Butterscotch Sauce
- Yield: about 1 3/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3.5 servings
- Calories
- 840
- Total Fat
- 38
- Saturated Fat
- 24
- Carbohydrates
- 129
- Dietary Fiber
- 0
- Sugar
- 128
- Protein
- 2
- Cholesterol
- 128
- Sodium
- 90
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
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.