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
