Recipe by JRUFF34
"The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!"
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packed brown sugar
light corn syrup
The recipe "as is" is good, but you notice sweet first and taste second (not ideal). I added another Tbsp of butter (total of 1/4 cup) and a dash more of milk, and 1/2 tsp of vanilla - the flavor was so much better and more rich (less pure sugar taste). We really enjoyed this recipe with those tweaks.
On another note, DON'T let it boil - the texture becomes grainy (I unwisely thought I could do dishes AND stir occasionaly... but out of sight, out of mind. The flavor was still great, though, and we'll make this again)
Thank for the recipe :)
too runny. Not much more than a brown sugar flavor. I will keep looking for another sauce
Very good, but follow instructions exactly! If you let it boil, it gets gritty. Also, I added a little vanilla, but it tasted better without it - does not need vanilla, nor salt! An extra tablespoon of butter does not hurt, however. I made it a second time using margarine, and that worked well, too.
Very easy and wonderful. Cook a little while on low until sugar disolves for best results.
I used honey for the corn syrup, just because we didn't have any. My kids loved it on vanilla icecream. My son insists we keep this recipe forever.
This is a very thin sauce. I cut back the milk to 1/8 cup and did not boil. Paired it with the Super Duper Easy Apple Cake recipe.
Yum! Just beware: if you are looking for a sauce that is thick and syrupy, this isn't it. It's quite liquidy.
Yummy & easy! For a less sweet version I used 3/4 cup brown sugar, 1/2 cup milk and add 2 tsp cornstarch (to make it thicker).
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Sauce II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 54
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