Shelly's Recipe

BUTTERSCOTCH SAUCE

Category: Dessert Sauces

8 tbsp unsalted butter
1 cup packed light brown sugar
1/2 cup heavy cream
2 tsp light corn syrup
1 tsp vanilla extract

Heat butter and sugar in a medium saucepan over medium-high heat, stirring often, until the mixture bubbles and becomes lighter in color, 3 to 5 minutes. Off the heat, slowly whisk in the cream until the sauce is smooth. Stir in the corn syrup and vanilla. Serve warm or cool to room temperature, about 1 hour. Makes 2 cups

To Make Ahead: The sauce can be refrigerated in an airtight container for up to 2 weeks. Reheat in a small saucepan over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.