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Butterscotch Sauce 4 - Recipe

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Boil sugar, syrup and butter in a double boiler or heavy saucepan over medium heat, stirring constantly, until mixture reaches hard ball stage. Remove from heat. Add remaining ingredients and beat until smooth. Serve warm or cool and refrigerate for up to two weeks.
-1 box light brown sugar (1 pound box)
-1 2/3 cups light corn syrup
-1 1/2 sticks butter
-1 can evaporated milk (13 oz. can)
- pinch cream of tartar
- Dash vanilla