Butterscotch Sauce

1. 1

   Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan.

2. 2

   Bring to a boil, stirring, over medium heat.

3. 3

   Turn the heat to medium-low.

4. 4

   Place a candy thermometer in the pan.

5. 5

   Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).

6. 6

   Remove pan from the heat, and carefully add the remaining cream and vanilla.

7. 7

   Cool slightly.

8. 8

   Serve the sauce warm.

9. 9

   To store the butterscotch sauce, pour it into a heatproof jar.

10. 10

    Cover with the lid and refrigerate for up to 2 week.

11. 11

    To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.