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Butterscotch Sauce

For the perfect consistency - thick but pourable - serve this sauce slightly warm.

  • Yield: Makes 1 1/2 cups
Butterscotch Sauce

Source: Martha Stewart Living, July/August 1999


  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1/3 cup heavy cream


  1. In a large skillet, melt butter over low heat. Add sugars and corn syrup. Raise heat, and bring mixture to a boil; cook about 2 minutes. Remove from heat; slowly stir in heavy cream. Allow to cool slightly, and serve (or store in an airtight container, refrigerated, up to 1 week, and warm before serving).

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