Ingredients
- 1 1/2 cups brown sugar
- 1/4 cup butter
- 2/3 cup light corn syrup
- 3/4 cup evaporated milk
Directions
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.
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Submitted 6/13/05.
Source: Home Cooking: May '95
Submitted By: Linda Wilson
lwilson@gatecom.com
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