Light Cream Butterscotch Sauce
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Maple syrup||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Light cream||3⁄4 Cup (12 tbs)|
Heat sugar and syrup in a heavy saucepan over moderately low heat, stirring constantly until sugar dissolves.
Raise heat to moderately high and boil uncovered 5 minutes.
Off heat, add butter, salt, and vanilla.
Do not stir.
Let stand, uncovered, 5 minutes.
Add cream, then beat about 1 minute until creamy, blond, and well blended.