Butterscotch Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/2 cups
- 2 teaspoons vanilla
- 1 cup sugar
- 1 teaspoon cider vinegar
- 1/2 cup heavy cream
- 3 tablespoons water
- 1/4 cup light corn syrup
- Carbohydrate 90 g(30%)
- Cholesterol 95 mg(32%)
- Fat 30 g(46%)
- Protein 1 g(2%)
- Saturated Fat 19 g(94%)
- Sodium 36 mg(2%)
- Calories 619
Preparation 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.
Preparation 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.
