Golden Butterscotch Sauce
|Brown sugar||2 Cup (32 tbs), firmly packed|
|Brown sugar||2 Cup (32 tbs) (firmly packed)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
1. Mix sugar, corn syrup, water, lemon juice and salt in medium-size saucepan; heat slowly, stirring until sugar is dissolved; add butter or margarine.
2. Heat to boiling; cook, without stirring, until candy thermometer reads 230° (a fine thread spins from the end of a fork when dipped into hot syrup.)
3. Remove from heat; stir in vanilla; cool.