Butterscotch Sauce III

This recipe makes a large batch of velvety sauce. Pour into pretty canning jars for gift giving.


6 cups


4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup (1 stick) margarine or butter
4 teaspoons distilled white vinegar
1/2 teaspoon salt
4 teaspoons vanilla extract


In a 5-quart Dutch oven (do not use smaller pan because mixture bubbles up during cooking), heat brown sugar, heavy cream, corn syrup, margarine or butter, vinegar, and salt to boiling over high heat, stirring occasionally. Reduce heat to low; simmer, uncovered, 5 minutes, stirring frequently.

Remove saucepan from heat; stir in vanilla. Sauce will have thin consistency when hot but will thicken when chilled. Cool sauce completely. Reheat to serve warm over ice cream.

Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


Store in refrigerator for up to 2 weeks.

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