- 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.
Reviews forButterscotch Ice Cream Topping
"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."