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Butterscotch Sauce

Source: Fine Cooking - Issue No. 26
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Yields 2 1/2 cups
This sauce, which is featured in the Nuts About Butterscotch Tartlets (recipe), is also great warm drizzled over grilled pineapple, ice cream, or even apple pie. Refrigerated, it will keep for about two weeks. Reheat it gently, adding a little cream if it's too thick.
8 tablespoons unsalted butter
2/3 cup firmly packed dark brown sugar
2/3 cup sugar
1 1/2 teaspoon salt
2 tablespoons water
3/4 cup light corn syrup
3/4 cup heavy cream
2 teaspoons vanilla extract
Butterscotch Sauce Recipe at
In a medium, heavy-based saucepan, melt the butter. Stir in the two sugars, the salt, water, and corn syrup. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugars. Let the mixture boil for 5 min., stirring often. You'll see big, slow bubbles as it boils. Remove the sauce from the heat. Carefully whisk in the cream and vanilla (the sauce may sputter). Allow the sauce to cool to warm before serving.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 2 1/2 cups
Calories: 161
Cholesterol: 25mg
Sodium: 196mg
Carbohydrates, Total: 24g
Fat. Total: 8g
% Cal. from Fat: 45%
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