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Classic Butterscotch Sauce

Course: Dessert
Keyword: butterscotch
Servings: 0

Ingredients

  • 1 1/2 cups dark brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon kosher salt
  • 3/4 cup heavy cream
  • 2 tablespoons Scotch whisky
  • 1/2 teaspoon pure vanilla extract

Instructions

  • In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar.
  • Add the cream and simmer, stirring, until thickened, 10 minutes.
  • Add the whisky and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.
  • MAKE AHEAD The sauce can be refrigerated for up to 3 months.

Notes

Recipe By: Food & Wine, December 2009
Yield: 2 1/2 cups