Butterscotch Sauce

czwartek, 23 stycznia 2014

Butterscotch Sauce

Time: 15 mins


  • 1 cup firmly packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon fresh lemon juice
  • 1 pinch salt


  • 1 In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
  • 2 Can be kept for up to 3 weeks in the refrigerator.
  • 3 Serve warm or at room temperature.

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