Schrafft's Butterscotch Sauce

Ingredients:

1 cup light brown sugar, packed
½ cup light corn syrup
2 tablespoons unsalted butter
1/8 teaspoon salt
½ cup heavy cream
½ teaspoon vanilla extract

Instructions:

In a heavy, medium-sized saucepan, combine the brown sugar, corn syrup, butter, and salt over medium heat. Bring to a boil, stirring constantly.
When the mixture begins boiling at the edge of the pot, stop stirring. Bring to rolling boil and allow to boil for 1 minute.

Remove from heat. Pour in the cream and stir well. Stir in the vanilla.

The sauce may be served hot, warm or at room temperature. If it gets a little grainy or lumpy, reheat gently and stir vigorously with a whisk.

Notes:

To make the classic Schrafft's Butterscotch Sundae, Schrafft’s recommends using Häagen-Dazs ice cream and Blue Diamond roasted, salted almonds. Chop the nuts coarsely and use about a heaping tablespoon on each sundae. Need I say that whether you prefer chocolate, vanilla or coffee ice cream, the sauce and nuts are a sensational topping for any of these flavors.

BookClubCookbook.com