Monday, August 23, 2010

Hot Butterscotch Sauce

Sauce will keep covered and refrigerated for up to one week.

1 cup packed brown sugar
1 cup white corn syrup
1/4 cup unsalted butter
1/4 teaspoon table salt
3/4 cup heavy whipping cream

Preparing the butterscotch sauce:
In a medium saucepan, combine sugar, corn syrup, butter and salt. Cook over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high and bring to a boil.

Remove from heat. Carefully and very slowly stir in cream. Be careful not to let it spatter. Continue stirring until the mixture is smooth and foaming subsides.

The sauce will separate upon standing; stir before serving. Serve warm.

Makes about 2 1/2 cups


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