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Sauce: Scotch Butterscotch Sauce

Source of Recipe


From "Short and Sweet" by Melanie Barnard






List of Ingredients



• 1 cup packed light brown sugar
  
• 1/3 cup heavy cream
  
• 3 Tbsp unsalted butter
  
• 2 Tbsp dark corn syrup
  
• 2 Tbsp Scotch whisky
  
• 1 tsp vanilla extract
  






Instructions



1. In a medium saucepan, slowly bring the brown sugar, cream, butter and corn syrup to a boil over medium heat, stirring constantly to dissolve the sugar. Boil gently, stirring often, until the sauce thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Scotch and vanilla until blended.
   
   
2. Let cool slightly before using. (The sauce can be refrigerated for up to 1 week. Warm gently before serving.)
   
   Serve over ice cream or grilled pineapple slices or with both together; or as a dessert waffle topping, along with sliced bananas and chopped walnuts.
   
   Makes about 1 cup.