ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butterscotch Sauce

Karry Hosford
Yield 1 1/2 cups (serving size: 2 tablespoons)
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.

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

Nutrition 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

How to Make It

  1. 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.

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