Misc Desserts, Sauces

Butterscotch Sauce

  • 1 stick Unsalted butter (4 ounces)
  • 1 cup Light-brown sugar, packed
  • 1/3 cup Light corn syrup
  • 1 1/2 cups Heavy cream
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Lemon juice, strained

    • 1. In a heavy medium saucepan, melt the butter and brown sugar over moderate heat. Stir in the corn syrup. Whisk in the cream, increase the heat and bring just to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes.

    2. Remove from the heat, stir in the vanilla and lemon juice and pour immediately into a heatproof storage container. Let coolto room temperature, cover and refrigerate. (The sauce will keep well, refrigerated. for several weeks.)

    3. To use, let return to room temperature, or reheat gently.

    Makes about 2-1.2 cups.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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