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Butterscotch Sauce

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“Use as a topping over ice cream, or drizzled over pound cake and fruit.”
READY IN:
15mins
YIELD:
1.333 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
  2. Can be kept for up to 3 weeks in the refrigerator.
  3. Serve warm or at room temperature.

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