Butterscotch Sauce

Two versions from the green box!

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Version #1:

• 1 C. light corn syrup

• 1 C. brown sugar

• 1/4 tsp. salt

• 1/2 C. milk

• 3 T. butter

• 1 tsp. vanilla

Combine ingredients in a saucepan. Cook over medium heat to a full boil. Continue for 5 minutes, stirring occasionally. Serve hot.

Version #2:

• 1 stick butter

• 2 C. dark brown sugar

• 1 C. all-purpose cream

Melt above in a double boiler and allow to simmer for a few minutes, stirring occasionally. Add several drops of fresh lemon juice to taste. Can be stored in fridge and reheated as

desired.

There's also this salted caramel sauce from Pam (courtesy of NTY Cooking & Sam Sifton).

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