Butterscotch Sauce

Butterscotch sauce imperial
83
0
136
By Imperial Sugar
Prep Time:
15m
Bake/Cook Time:
10m - 15m
Yield:
About 2.5 cups

Rich, creamy and smooth with notes of butter, brown sugar, and vanilla, this Homemade Butterscotch Sauce was originally published in the Teena in the Kitchen Cookbook, published in 1954. Just goes to show that the best recipes stand the test of time. 

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Products Used
1 lb. Light Brown Sugar Box
Tested by Imperial
Vintage Recipe
Ingredientes

Ingredients

  • 1 1/2 cups Imperial Sugar Light Brown Sugar
  • 2/3 cup light corn syrup
  • 1/3 cup water
  • 1/4 cup (1/2 stick) butter
  • 1/8 teaspoon salt
  • 2/3 cup heavy cream or evaporated milk
  • 1 teaspoon vanilla extract
Ingredientes

Directions

  1. In a medium saucepan, mix brown sugar, corn syrup, water, butter, and salt together. Over medium heat, bring the mixture to a boil, do not stir, and let it cook until it reaches 236°F (soft ball stage).
  2. Remove from heat and cool mixture to lukewarm.
  3. Stir in cream and vanilla.
  4. Pour into a heatproof jar and store in the refrigerator. Use within one month.
  5. To reheat before serving, pour into saucepan and warm over low heat; or set jar in a small pot of simmering water.
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