BUTTERSCOTCH SAUCE

By BobD

Ingredients

• 1 cup sugar
• 1/4 cup light corn syrup
• 3 tablespoons water
• 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
• 1 teaspoon cider vinegar
• 1/2 cup heavy cream
• 2 teaspoons vanilla

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.

Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.

Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).

Cool sauce to room temperature (sauce will thicken as it cools).

Sauce keeps, covered and chilled, 3 weeks.

Serve sauce warm or at room temperature