Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Blue Cornbread Donut Stuffed with Andouille Sausage and Peppers
It's donuts for dinner with this hearty recipe.
Home 
Recipes
Recipes
Butterscotch Sauce
Make this classic yourself and use wherever you like.
Yield: Makes 1 1/2 cupsIngredients
- 1 1/4 cups light brown sugar
- 2/3 cup light corn syrup
- Few grains salt
- 4 Tbs. butter
- 3/4 cup cream
- 1 tsp. vanilla extract
Instructions
- Cook the sugar, syrup and butter together until mixture forms a soft ball when tested in cold water
- Remove from fire, slowly stir in the cream and beat constantly
- Add vanilla extract
User rating
User Feedback
(Page 1 of 1, 1 total comments)Anonymous
This is from the 1948 Watkins Cook Book