- 1 cup packed brown sugar
- 1/4 cup heavy whipping cream
- 3 tablespoons butter
- 2 tablespoons light corn syrup
- In a heavy saucepan, combine all ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool to room temperature. Cover and store in the refrigerator.
- To reheat, microwave at 50% power for 1 minute or until heated through. Serve warm over ice cream. Yield: 1-1/4 cups.
Originally published as Butterscotch Ice Cream Topping in Country Woman Christmas Annual 2001, p46
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Jan. 26, 2015
"The taste was delicious but it hardened up as soon as it hit the ice cream. Be careful to pour it in thin "strands" so it won't be too chewy."