Butterscotch Dessert Sauce

Submitted by Molly53

"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."

 

• Ready In: 20mins
• Ingredients: 4
• Yields: 2 cups

ingredients

• 354.88 ml light brown sugar, packed
• 59.14 ml water
• 59.16 ml butter (no substitutions)
• 118.29 ml nutmeats, finely minced

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.