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.
Butterscotch Sauce
Servings
6
servingsIngredients
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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