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Butterscotch Sauce


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

8 tbsp. unsalted butter
(like Meggle Unsalted Alpine butter)
2 tbsp. light corn syrup
3⁄4 cup granulated sugar
1⁄4 cup light brown sugar
1⁄3 cup heavy cream
1 tsp. dark rum
1 tsp. vanilla extract
1⁄2 tsp. fine salt
1⁄2 tsp. fresh lemon juice


Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.


Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.


Remove from heat; carefully add heavy cream, rum, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature.


Serve over ice cream.


MAKES 2 CUPS


Pairs Well With


Notes

From Saveur magazine

Cooking butter with sugar causes milk solids to caramelize, giving butterscotch sauce its delicious flavor.

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