- 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
Reviews for Butterscotch Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 2, 2009
"I just tried this. It's easy and excellent. I would give it 5 stars."