- 3/4 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 2 tablespoons butter
- 1/2 cup whipping cream
- 1 teaspoon vanilla
Combine brown sugar, corn syrup, and margarine in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute; remove from heat. Stir in cream and vanilla immediately. Cool; store in the refrigerator. Stir before serving over ice cream, puddings, or desserts.
Makes about 1 1/2 cups of butterscotch sauce.
This could be made up and given as gifts in hot sterile half-pint jars, with instructions to keep refrigerated and use within 2 weeks.