Butterscotch Sauce
Makes About 1-1⁄2 Cups
Ingredients
1 cup packed (7 ounces) light brown sugar
8 tablespoons unsalted butter, cut into 8 pieces
1⁄2 cup heavy cream
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Instructions
Be careful when stirring in the cream because the hot mixture may splatter.
- Heat sugar and butter in medium saucepan over medium-high heat, stirring often, until mixture bubbles and becomes lighter in color, 3 to 5 minutes.
- Remove pan from heat and slowly whisk in cream until combined (mixture will bubble vigorously). Stir in corn syrup and vanilla. Serve warm or at room temperature. (Sauce can be refrigerated for up to 2 weeks.)
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