Butterscotch Sauce

• 4 oz. moist, dark brown sugar
• ¼ pt. water
• 1

Dissolve the sugar in the ¼ pt. water, add the butter and lemon rind and boil for 5 min. Remove lemon rind. Blend the arrowroot with 2 teasp. water; thicken the sauce with the blended arrowroot. Add vanilla and lemon juice to taste.