Ginger Butterscotch Sauce
- Yield: Makes 2 cups
Source: Martha Stewart Living, July/August 1991
- 1 cup brown sugar
- 4 tablespoons (1/2 stick) unsalted butter
- Pinch of salt
- 1 cup light corn syrup
- 2 tablespoons coarsely chopped peeled fresh ginger
- 1/2 cup heavy cream, gently heated
In a heavy-bottomed saucepan over medium heat, cook together sugar, butter, salt, and corn syrup, stirring occasionally, until mixture is a light caramel color. Remove from heat and swirl in the ginger.
Cool for a few minutes, then stir in the cream a little at a time. (Be careful: the cream may spatter.) Let cool. Strain out ginger before serving.