Best Butterscotch Sauce
NOTE: Light
brown sugar gives this sauce a more intense caramelized flavor than
that of plain caramel sauce. The butter gives it a richer mouth
feel as well. This recipe yields about one and one-half
cups.
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
3 tablespoons unsalted butter
Pinch salt1/2 cup heavy cream
11/2 teaspoons vanilla extract
INSTRUCTIONS:
1. Combine sugar, corn syrup, butter, and salt in small, heavy-bottomed saucepan. Cook over medium heat, stirring often, until sugar melts.
2. Reduce heat to low and simmer without stirring until syrup reaches 280 degrees on candy thermometer, about 10 minutes.
3. Remove pan from heat and slowly stir in cream until sauce is smooth. Stir in vanilla. Sauce thickens as it cools. Serve warm or at room temperature. Sauce may be refrigerated in airtight container for several weeks. Reheat sauce in microwave or double boiler before using.