Serves: 8
Total Calories: 178
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.)
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Butterscotch Sauce recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
