Butterscotch Sauce

Recipe by evelynathens
READY IN: 15mins
YIELD: 1 1/3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
  • Can be kept for up to 3 weeks in the refrigerator.
  • Serve warm or at room temperature.
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