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Cook'n with Betty Crocker 
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Butterscotch Sauce |
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Print this Recipe Prep: 10 min; Cook: 5 min; Cool: 20 min; About 1 3/4 cups A blend of brown sugar and butter creates this wonderful butterscotch flavor. 1/2 cup granulated sugar 1/2 cup packed brown sugar 6 tablespoons butter or stick margarine 1/2 cup whipped cream (heavy) 1/2 cup light corn syrup 1/2 teaspoon salt 1 teaspoon vanilla extract 1. Mix all ingredients except vanilla in 2-quart saucepan. Cook over low heat, stirring constantly, until butter is melted and sugars are dissolved. 2. Increase heat to medium; heat to boiling, stirring constantly. Boil gently 5 minutes, stirring occasionally; remove from heat. Cool 20 minutes. 3. Stir in vanilla. Serve sauce warm or cool. Store covered in refrigerator up to 10 days. Sauce becomes firm when refrigerated; heat slightly before serving (sauce will become thin if overheated). *Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: 1 Tablespoon Calories 85 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 10mg; Sodium 70mg; Carbohydrate 12g (Dietary Fiber 0g); Protein 0g % DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES: 1 Starch From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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