BUTTERSCOTCH SAUCE FOR CAKE AND ICE CREAM

Butterscotch Sauce for cake and ice cream image

Provided by Aroostook

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

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1 cup sugar
1/4 cup light corn syrup
3 tablespoons water
1/4 cup unsalted butter, in 1 tbsp pieces
1 teaspoon cider vinegar
1/2 cup heavy cream
2 tablespoons vanilla

Steps:

In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved.
Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.
Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.
Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).
Cool sauce to room temperature (sauce will thicken as it cools).
Refrigerate covered for up to 3 weeks.
Serve sauce warm or at room temperature.
Makes about 1 1/2 cups.

Nutrition Facts : Calories 318.1, Fat 15, SaturatedFat 9.4, Cholesterol 47.5, Sodium 18, Carbohydrate 45.4, Sugar 37.7, Protein 0.5