Butterscotch Sauce

Written by on in Desserts, Sauces, Side Dishes

Way back in 1971, when I was expecting my first child, I would walk to my sister-in-law Mary’s house to visit. She would twist my arm to join her in having a big bowl of french vanilla ice cream, smothered in her homemade old fashioned butterscotch sauce. Mary, having been raised on a farm, was a great cook. This sauce is one of my favorites. It’s smooth, creamy and down home delicious.

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Butterscotch Sauce

Recipe by Diane Becker
Servings

6

servings

Ingredients

  • 1 ½ cups light brown sugar, firmly packed

  • 1 cup light corn syrup

  • 1/3 cup butter

  • 1/8 teaspoon salt

  • ½ cup half and half

  • 1 teaspoon vanilla

Directions

  • Combine first 4 ingredients in a saucepan.
  • Stir over low heat until sugar dissolves.
  • Raise heat and bring to a boil.
  • Cook, stirring constantly until candy thermometer reaches 230 degrees. Remove from heat.
  • Add half and half and vanilla, mixing well.
  • Serve warm or cold, stirring well before using.
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