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Butterscotch Sauce by Lynette Rohrer Shirk

This sauce is a little sweeter than caramel sauce and is perfect for ice cream sundaes.

INGREDIENTS | YIELDS 1 cup

  • 1 cup dark brown sugar
  • ⅓ cup heavy cream
  • 4 tablespoons butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon Scotch whiskey (optional)

  1. Combine brown sugar, cream, butter, and corn syrup in a saucepan. Stir over low heat until sugar has dissolved.

  2. Increase heat to medium, and simmer 5 minutes.

  3. Remove from heat and stir in vanilla (and Scotch, if desired). Cool and store in the refrigerator for up to 2 weeks.

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