Butterscotch Sauce

1. 1

   Pour cream into a large saucepan, and bring to a simmer over low heat.

2. 2

   Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes.

3. 3

   Pour hot cream into 4-cup glass measurer, and set aside.

4. 4

   In the same saucepan, melt butter over low heat until foamy.

5. 5

   Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute.

6. 6

   Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute.

7. 7

   Remove pan from heat.

8. 8

   Add salt, vanilla and rum.

9. 9

   Serve warm.

10. 10

    To reheat sauce, warm in a saucepan over low heat, stirring constantly.

11. 11

    Do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.