Butterscotch Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 22%
  • Fat: 3.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 28.1g
  • Fiber: 0.0g
  • Cholesterol: 11mg
  • Iron: 0.5mg
  • Sodium: 55mg
  • Calcium: 35mg


  • 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


  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.
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