Butterscotch Sauce For Cake And Ice Cream

1. 1

   In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved.

2. 2

   Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.

3. 3

   Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.

4. 4

   Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).

5. 5

   Cool sauce to room temperature (sauce will thicken as it cools).

6. 6

   Refrigerate covered for up to 3 weeks.

7. 7

   Serve sauce warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.