Hot Butterscotch Sauce with light brown sugar with half and half, a bit of butter and light corn syrup. For fat reduction, use Land 'O Lakes Fat Free Half & Half.
1 cup light brown sugar, packed
1/4 cup half-and-half
4 tablespoons butter
2 tablespoons light corn syrup
Mix together all ingredients. Store in airtight container.
Recipe makes 1 pint.
Variation: Butterscotch Sauce
Pour it over ice cream, pound cake or apple pie.
1 cup firmly packed dark brown sugar
1/4 teaspoon salt
1 cup light corn syrup
1/2 cup half-and-half or evaporated milk
2 tablespoons butter
2 teaspoons pure vanilla extract
In a medium-size saucepan, combine the sugar, salt, corn syrup and half and half. Bring to a boil over moderate heat, stirring constantly. Then boil briskly for five minutes, stirring occasionally. Remove from the heat and stir in the butter and vanilla extract.
Serve immediately. Or let cool slightly and pour into hot, clean glass jars. Let cool to room temperature and cover. Will keep one month refrigerated.
To reheat, place in the top of a double boiler over hot (not boiling) water. Yield: 1-1/2 cup.
Bonus Recipe: Rich Caramel Sauce
1 cup brown sugar
1-1/2 teaspoon cornstarch
1 cup light cream
1/4 cup butter
1 teaspoon vanilla
Combine the brown sugar and cornstarch in the top of a double boiler. Gradually add the cream and stir until the sugar is dissolved. Place over simmering water.
Add the butter and cook, stirring constantly, until the mixture is smooth and thickens slightly. Cook for a few minutes longer, stirring often, about 10 minutes in all.
Remove from the heat and stir in the vanilla and brandy. Serve hot over steamed pudding.
Recipe makes about 2 cups.
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