Butterscotch Marshmallow Sauce
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Light corn syrup||2 Tablespoon|
|Unsalted butter||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Miniature marshmallows||1 Cup (16 tbs)|
In heavy saucepan combine brown sugar, corn syrup, butter, cream and salt.
Bring mixture to a boil, stirring until sugar is dissolved and boil, undisturbed, until it registers 235 degrees on a candy thermometer.
Stir in vanilla and let mixture cool for 10 minutes.
Stir in the marshmallows and serve sauce warm over vanilla or chocolate ice cream.
Sauce keeps, covered, in refrigerator up to 1 week.
Reheat sauce before serving.