Serves: 5
Total Calories: 396
Place sugars, corn syrup, and butter in saucepan heat slowly, stirring to dissolve sugars. Cook until mixture reaches soft ball stage (234° to 238° F). Remove from heat and slowly add cream, stirirng constantly. Add vanilla and salt to mixture stir well. Serve hot over ice cream.
Note: For every 500 feet elevation above sea level, decrease end cooking point by 1 degree. For example, at 6000 feet decrease the end cooking point by 12 degrees hence your thermometer would read 222° to 226° F.
This Butterscotch Sauce recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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