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Saturday, May 20, 2023

Butterscotch Cream Sauce Recipe by Ruth Paget

Butterscotch Cream Sauce Recipe by Ruth Paget 

Makes 2 cups 

Ingredients: 

-1½ cups firmly packed brown sugar 

-2/3 cup light corn syrup 

-1/4 cup sugar 

-1 teaspoon cider vinegar 

-1/2 cup cream 

Steps: 

1-Combine brown sugar, corn syrup, and butter in a saucepan. 

2-Cook till you reach 250 degrees Fahrenheit on a candy thermometer. 

3-Remove from heat and stir in vinegar. Slowly add in cream. Mix thoroughly. 

4- Let cool and serve warm over ice cream. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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