Butterscotch Sauce for cake and ice cream

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.
  • Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.
  • Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).
  • Cool sauce to room temperature (sauce will thicken as it cools).
  • Refrigerate covered for up to 3 weeks.
  • Serve sauce warm or at room temperature.
  • Makes about 1 1/2 cups.
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