Butterscotch Sauce 4


  • Dash vanilla
  • 1 can(s) evaporated milk (13 oz. can)
  • 1 ½ stick(s) butter
  • 1 2/3 cup(s) light corn syrup
  • 1 box(es) light brown sugar (1 pound box)
  • pinch cream of tartar

Boil sugar, syrup and butter in a double boiler or heavy saucepan over medium heat, stirring constantly, until mixture reaches hard ball stage. Remove from heat. Add remaining ingredients and beat until smooth. Serve warm or cool and refrigerate for up to two weeks.

View full recipe at RecipeTips.com


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