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Butterscotch Sauce |
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Print this Recipe 3/4 cup granulated sugar 1/2 cup brown sugar 1/3 cup light corn syrup 1/4 cup butter real 1/2 cup cream 1/4 teaspoon vanilla extract Pinch salt Place sugars, corn syrup, and butter in saucepan; heat slowly, stirring to dissolve sugars. Cook until mixture reaches soft ball stage (234° to 238° F). Remove from heat and slowly add cream, stirirng constantly. Add vanilla and salt to mixture; stir well. Serve hot over ice cream. Note: For every 500 feet elevation above sea level, decrease end cooking point by 1 degree. For example, at 6000 feet decrease the end cooking point by 12 degrees; hence your thermometer would read 222° to 226° F. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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