Butterscotch Sauce Recipe

Combine brown sugar, butter and corn syrup in heavy saucepan over medium heat; stir until butter melts and ingredients are blended. Bring to a boil; cook to soft-ball stage, or 235 degrees on candy thermometer. Remove from heat; cool slightly. Add evaporated milk slowly, stirring until blended. Store in refrigerator. Serve over ice cream. Makes 3 1/2 cups.