Butterscotch Sauce

• 1 cup firmly packed light-brown sugar
• 1/2 cup light corn syrup
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fresh lemon juice
• Pinch salt

1. Heat the brown sugar, corn syrup, and butter in a small saucepan, and cook over medium-low heat, stirring, until the sugar is dissolved.
2. Bring the mixture to a boil, stirring constantly.
3. Stir in the cream, and remove from heat.
4. Add the vanilla, lemon juice, and salt, and stir to combine.
5. Serve the sauce warm or at room temperature over ice cream.
6. Store leftovers, covered, in the refrigerator for 1 week.
7. Add a few tablespoons of cream or water to loosen, if necessary, when reheating.

lightbrown sugar, light corn syrup, unsalted butter, heavy cream, vanilla, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/butterscotch-sauce-375417 (may not work)