Butterscotch Sauce
1 cup corn syrup
1 cup sugar, or ½ white and ½ light brown
¼ cup butter
½ cup light cream
2 tbs. butter
1 tsp. vanilla extract
• Combine all the ingredients except the vanilla in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
• Boil briskly five minutes, stirring occasionally.
• Remove from heat.
• Add vanilla and serve warm.
Note:
• The sauce may be stored in the refrigerator.
• To reheat, place in a pan of hot, not boiling, water until the sauce has thinned to pouring consistency.
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