Prep 5 mins
Cook 15 mins
A wonderful topping for ice cream or plain pound cake.
- In a medium saucepan over heat, bring all ingredients to a boil.
- Stirring occasionally.
- Serve warm.
- Cover, cool, and refrigerate up to four days ahead.
- Warm over low heat before serving.
Great recipe I used evaporated milk instead of cream as I didn't have any and still turned out great.
Cut the serving size down to 3/4 cup because I didn't want tons. Worked great and tasted even better!
Very good- classic butterscotch!