Butterscotch Sauce

Butterscotch Sauce Recipe
Karry Hosford
Finishing the sauce with half-and-half adds richness. Be sure to let the sauce stand for 5 minutes before adding the half-and-half; otherwise, the mixture will return to a boil, and the half-and-half may break.

Yield:

1 1/2 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 142
Caloriesfromfat 22 %
Fat 3.5 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 28.1 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.5 mg
Sodium 55 mg
Calcium 35 mg

Ingredients

3 tablespoons butter
1 1/4 cups packed brown sugar
1/3 cup 2% reduced-fat milk
1/4 cup dark corn syrup
1/4 cup half-and-half
1 teaspoon vanilla extract

Preparation

Melt butter in a saucepan over medium-high heat. Add brown sugar, milk, and corn syrup; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.

Remove from heat; let stand 5 minutes. Gradually stir in half-and-half and vanilla.

Note:

August 2002
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