Recipe by Sarah Phillips © 2012 Sarah Phillips CraftyBaking.com
Perfect over ice cream, this Butterscotch Sauce is one you won't forget. I adapted the recipe from Saveur Magazine awhile back, and fell in love!
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8 tablespoons (2 sticks) unsalted butter
2 tablespoons light corn syrup
1/4 cup water
3/4 cup sugar
1/4 cup light or dark brown sugar
1/3 cup heavy cream
1 - 2 teaspoons dark rum
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon fresh lemon juice
1. Heat butter, corn syrup, and water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
2. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245 degrees F measured with a Candy Thermometer, 6-8 minutes.
3. Remove from heat; while standing back to avoid spatters, carefully add heavy cream, rum, vanilla, salt, and lemon juice; stir to combine. Let sauce cool to room temperature.
Serve over ice cream.
Store butterscotch sauce an air-tight container (like a canning jar or Tupperware) in the refrigerator.