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Butterscotch Sauce: Submitted by: Robert Losee | Date Added: 13 Nov 2011
Listed in: Sweets / Ice Cream

8 Tablespoons unsalted butter
2 Tablespoons light corn syrup
cup water

cup granulated sugar
cup light brown sugar

1/3 cup heavy cream
1 teaspoon dark rum
1 teaspoon vanilla extract
fresh lemon juice
teaspoon fine salt

Cooking Instructions

Milk solids caramelize when cooking butter in sugar giving this a great flavor.

Makes 2 cups.

1) Put the butter, corn syrup, and water in a medium saucepan over medium-low heat, stirring constantly, until the butter has melted.

2) Stir in the sugars. Scrape down the sides of the pan with a silicon spatula. Bring mixture to a boil over medium heat, without stirring.

3) Cook until light brown and a candy thermometer reads 245.F, 6-9 minutes.

4) Remove from heat; carefully add cream, dark rum, vanilla extract, lemon juice stirring to combine. Let sauce cool to room temperature. Serve over ice cream.

Based on Saveur, March 2008.

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