BUTTERSCOTCH SAUCE

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FAN

Reference:

Gourmet, May 1995

Prep:

Active time: 45 min Start to finish: 5 hr (includes chilling and cooling)

Servings:

Makes about 1 1/3 cups.

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Submitted by:

Foodie

Ingredients

cup firmly packed light brown sugar

1/4

cup light corn syrup

1/2

stick (1/4 cup) unsalted butter

1/2

cup heavy cream

1/2 tsp vanilla

1/4

tsp fresh lemon juice

Directions

In a small heavy saucepan combine sugar, corn syrup, butter, and a pinch of salt and cook over moderate heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it registers 280°F. on a candy thermometer, about 5 minutes. Remove pan from heat and stir in cream, vanilla, and lemon juice, stirring until smooth. Sauce will thicken as it cools. Sauce keeps, covered and chilled, 3 weeks. Serve sauce warm or at room temperature over ice cream.

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