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Butterscotch Syrup

Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt



List of Ingredients



• One 11-ounce package butterscotch chips
  
• ¼ cup firmly packed dark brown sugar
  
• â…“ cup light corn syrup
  
• ¾ cup water
  
• â…“ cup unsalted butter
  
• ½ tsp pure vanilla extract
  






Instructions



1. In a medium saucepan, combine the butterscotch chips, brown sugar, corn syrup, water, and butter. Over low heat, stirring constantly, heat until the sugar is completely dissolved and the butterscotch chips and butter are thoroughly melted.
   
   
2. Increase heat to medium-low and continue cooking, stirring constantly, until the topping starts to thicken and becomes glossy, about 5 to 7 minutes. Do not allow the topping to boil or it may taste burned. Remove the pan from the heat and stir in the vanilla. The topping will thicken as it cools.
   
   
3. Ladle the butterscotch topping into hot jars, leaving ½ inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both 4-ounce jars and half-pint jars in a 200°F water bath for 15 minutes. For best results, use the topping within 4 months.
   
   
   Makes about six 4-ounce jars or three half-pint jars