Butterscotch Sauce

1. 1

   In a medium saucepan, combine both of the sugars with the syrup and salt.

2. 2

   Cook over moderate heat, stirring occasionally, until the mixture is molten and beginning to bubble at the edges, about 6 minutes.

3. 3

   Simmer, stirring, for 1 minute more, then stir in the butter.

4. 4

   Attach a candy thermometer to the side of the pan and cook the sauce until it reaches 240, about 2 minutes.

5. 5

   Carefully stir in the cream until incorporated and bring to a rolling boil.

6. 6

   Remove from the heat and stir in the vanilla, lemon juice and 1 1/2 tablespoons of water.

7. 7

   Let the sauce cool completely, then transfer to a container and refrigerate.

8. 8

   Rewarm in a microwave before serving, or serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.