GINGER BUTTERSCOTCH SAUCE
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a heavy-bottomed saucepan over medium heat, cook together sugar, butter, salt, and corn syrup, stirring occasionally, until mixture is a light caramel color. Remove from heat and swirl in the ginger.
- Cool for a few minutes, then stir in the cream a little at a time. (Be careful: the cream may spatter.) Let cool. Strain out ginger before serving.
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