Butterscotch Dessert Sauce

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Total Time
20mins
Prep
5 mins
Cook
15 mins

This from-scratch recipe is a little different from the other butterscotch sauces in the db as it contains no cream, milk or corn syrup. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 As a variation, add 1/2 tablespoon fresh lemon juice.

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Ingredients

Nutrition

Directions

  1. Boil sugar and water together to 234F on a candy thermometer or until a small amount of the mixture forms a soft ball when dropped in cold water.
  2. Add butter and nut meats.
  3. Serve immediately.