Butterscotch Sauce

Oxmoor House
2 half pints


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2/3 cup firmly packed brown sugar
1/3 cup light corn syrup
1/4 cup plus 1 tablespoon butter or margarine, melted
1/4 cup water
1 egg yolk, well beaten
1/2 cup chopped pecans, toasted


Combine all ingredients, except pecans, in top of a double boiler; stir well. Cook over boiling water, stirring frequently, until mixture thickens and is smooth. Stir in toasted pecans.

Pour sauce into hot sterilized jars. Cover with lids, and screw bands tight. Serve warm over ice cream or pound cake. Store jars in refrigerator.

Created date

February 2010