Butterscotch Sauce
(about 2 cups)
1 cup dark corn syrup
1 cup sugar, or 1/2 granulated and 1/2 light brown sugar
1/2 cup half-and-half cream
2 tbsp butter
pinch of salt
1 tsp vanilla extract
Combine all ingredients except vanilla in saucepan and cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil briskly 5 minutes, stirring occasionally. Remove from heat.
Add vanilla and serve warm.
NOTE: The sauce may be stored in refrigerator. To reheat, place in a pan of hot, not boiling, water, until sauce has thinned to pouring consistency.
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