Butterscotch Sauce

By dashy_65

Ingredients

• 2 1/2 T. butter
• 1 C. dark brown sugar, packed
• 1/4 C. evaporated low-fat milk
• 2 T. light corn syrup
• 1/2 C. water
• 1 T. cornstarch

Preparation

Step 1

Melt butter in small heavy saucepan over medium-high heat; stir in the sugar, milk and syrup. Bring to a boil, reduce heat to medium, and cook 5 minutes, stirring frequently. Combine water and cornstarch, stir into milk mixture. Bring to a boil, cook for 1 minute, stirring constantly. Remove from heat, and cool to room temperature. Serving size 2 tablespoons. Can be stored in refrigerator for up to 2 weeks.

107 cal, 2.5g fat, 21.5g carbs, 42mg sodium