Butterscotch Sauce

• 1 14 cups brown sugar, lightly packed
• 34 cup white corn syrup
• 12 cup butter
• 12 cup cream
• 1 teaspoon vanilla

1. Combine brown sugar, corn syrup and butter in a saucepan.
2. Bring to boil ove medium heat, stirring constantly.
3. Cook, without mixing, until mixture reaches 238 degrees on candy thermometer (softball stage).
4. Remove from heat and let cool to lukewarm.
5. Blend in cream and vanilla.
6. Serve at room temperature over ice cream or ice cream desserts.
7. Store refrigerated in covered jar.

brown sugar, white corn syrup, butter, cream, vanilla

Taken from www.food.com/recipe/butterscotch-sauce-429462 (may not work)