Yeild: 1 cup
The unique flavor of butterscotch comes from its blend of butter and brown sugar. When it is added to a smoothie, none of its signature essence is lost. You’ll adore it in the Banana, Butterscotch, and Macadamia Nut Supreme (see Ultimate Indulgences)!
4 tablespoons (1/2 stick) unsalted butter
6 tablespoons light corn syrup
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
6 tablespoons heavy cream
Melt the butter in a heavy medium skillet over low heat. Add the corn syrup and sugars and blend. Increase the heat to medium-high and bring the mixture to a boil. Continue boiling without stirring for 2 minutes. Remove the saucepan from the heat. Using a wire whisk with a long handle, gradually whisk in the heavy cream. Allow the sauce to come to room temperature. When the Butterscotch Sauce is cool, transfer it to a covered container and refrigerate for up to 4 weeks. (After the sauce has been refrigerated, it may be necessary to return it to its original consistency by heating it in the microwave for a minute or two.)