Serve this luscious butterscotch sauce warm or at room temperature over ice cream, cake, bread pudding or as desired.
1 cup brown sugar, firmly packed
1/4 cup light corn syrup
1/4 cup butter
1/8 teaspoon salt
1/2 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon fresh lemon juice
- In a small heavy saucepan combine sugar, corn syrup, butter, and salt. Cook over medium heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it registers 280°F (135°C) on a candy thermometer, about 5 minutes.
- Remove pan from heat and stir in cream, vanilla and lemon juice, stirring until smooth. Sauce will thicken as it cools. Sauce keeps, covered and refrigerated, 3 weeks.
Makes about 1 1/3 cups.