1 1/4 cups packed light brown sugar
2/3 cup light corn syrup
1/4 cup unsalted butter
1 cup heavy cream
2 teaspoons vanilla extract
Combine the sugar, corn syrup, butter, and 3/4 cup of the
cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat.
Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the
sugar, without stirring, until the mixture reaches 234 degrees F, (the soft ball
stage).
Remove pan from the heat, and carefully add the remaining
cream and vanilla. Cool slightly. Serve the sauce warm.
To store the butterscotch sauce, pour it into a heatproof jar.
Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover
on the jar and set jar in small pot of simmering water until heated through.
Serve.
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