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

Recipe by Diane Becker

Servings

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.