Butterscotch Sauce

NOTE: No, this is not an ‘approved’ recipe but I label it as ‘use within 4 months for best quality’. It is GREAT stuff. Before anyone weirds out about the dairy in this – the “don’t do it” in re: to dairy is a quality issue, not a safety issue. No quality issue in this jar of goodness 🙂

Difficulty: Easy

Servings: 6 cups

Ingredients

4 cups packed light brown sugar

2 cups heavy or whipping cream

1 1/3 cups light corn syrup

1/2 cup butter

4 tsp. distilled white vinegar

1/2 tsp. salt

4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Categories: Boiling Water Bath, BWB Condiments, Canning, Desserts, Syrups

Submitted by: wvhomecanner on April 20, 2010