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    You are in: Home / Recipes / Butterscotch Sauce for cake and ice cream Recipe
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    Butterscotch Sauce for cake and ice cream

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Aroostook's Note:

    A really rich sauce

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved.
    2. 2
      Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.
    3. 3
      Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.
    4. 4
      Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).
    5. 5
      Cool sauce to room temperature (sauce will thicken as it cools).
    6. 6
      Refrigerate covered for up to 3 weeks.
    7. 7
      Serve sauce warm or at room temperature.
    8. 8
      Makes about 1 1/2 cups.

    Ratings & Reviews:

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    Nutritional Facts for Butterscotch Sauce for cake and ice cream

    Serving Size: 1 (89 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 318.1
     
    Calories from Fat 135
    42%
    Total Fat 15.0 g
    23%
    Saturated Fat 9.4 g
    47%
    Cholesterol 47.5 mg
    15%
    Sodium 17.9 mg
    0%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 0.0 g
    0%
    Sugars 37.6 g
    150%
    Protein 0.4 g
    0%

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