- 1/4 cup light corn syrup
- 1 cup packed light brown sugar
- 1/3 cup butter
- 1/8 teaspoon salt
- 1/2 cup heavy whipping cream
- In a heavy saucepan, combine the corn syrup, brown sugar, butter and salt. Cook and stir over medium-low heat. Stir in the cream. Bring to a boil; boil for 2 minutes, stirring constantly. Cool to room temperature. Store in the refrigerator. Yield: about 1-1/2 cups.
Originally published as Butterscotch Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p108
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Reviewed Aug. 2, 2009
"I just tried this. It's easy and excellent. I would give it 5 stars."