Butterscotch Sauce for cake and ice cream |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A really rich sauce Ingredients:
1 cup sugar |
1/4 cup light corn syrup |
3 tablespoons water |
1/4 cup unsalted butter, in 1 tbsp pieces |
1 teaspoon cider vinegar |
1/2 cup heavy cream |
2 tablespoons vanilla |
Directions:
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. Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.
3. Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.
4. Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).
5. Cool sauce to room temperature (sauce will thicken as it cools).
6. Refrigerate covered for up to 3 weeks.
7. Serve sauce warm or at room temperature.
8. Makes about 1 1/2 cups.
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