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Butterscotch Sauce
- Makes
1½ to 1¾ cups
- Difficulty
Easy
By Helen Witty and Elizabeth Schneider
Published 1979
Basically simple, this rich amalgam seems to transcend its butter-sugar composition. A bit like caramel but with a flavor all its own, the thick, smooth sauce is full of taste, not just sweetness. When spooned over creamy vanilla ice cream, it becomes slightly chewy and candylike.
Ingredients
1¼ cups ¾ cup 3
Method
- In a heavy saucepan, bring the brown sugar, syrup, butter, salt, and water to a boil, stirring. Then boil the mixture without stirring until a candy thermometer reads 235 degrees, about 5 minutes.
- Remove from the heat, then stir in the vanilla. Let the mixture cool to warm, stirring occasionally.
- Add the cream a bit at a time, stirring to create a smo
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