18 Nov 2010
|Light brown sugar||1 Cup (16 tbs), firmly packed|
|Half and half||1⁄4 Cup (4 tbs)|
|Light corn syrup||2 Tablespoon|
Heat the sugar, half-and-half, butter, and corn syrup to boiling in a heavy 1-quart saucepan over moderate heat, stirring occasionally.
Serve warm over ice cream, cake, or frozen desserts.
Butterscotch Sauce Recipe