VERY BUTTERSCOTCH SAUCE
"This thick sauce goes great over ice cream frozen yogurt, or sliced apples."
2 1/2 tablespoons butter
1 cup packed dark brown sugar
1/4 cup evaporated low-fat milk
2 tablespoons light-colored corn syrup
1/2 cup water
1 tablespoon cornstarch
Melt butter in a small, heavy saucepan over medium-high heat; stir in the sugar, milk, and syrup. Bring to a boil; reduce heat to medium, and cook for 5 minutes, stirring frequently.
Combine 1/2 cup water and cornstarch; stir into milk mixture. Bring to a boil; cook for I minute, stirring constantly. Remove from heat, and cool to room temperature.
This sauce can be stored in the refrigerator for up to 2 weeks.
Makes 1 1/2 cups (serving size: 2 tablespoons)
Source: Greg Patent (the author of A Is for Apple) in Cooking Light magazine, November 2000
"This thick sauce goes great over ice cream frozen yogurt, or sliced apples."
2 1/2 tablespoons butter
1 cup packed dark brown sugar
1/4 cup evaporated low-fat milk
2 tablespoons light-colored corn syrup
1/2 cup water
1 tablespoon cornstarch
Melt butter in a small, heavy saucepan over medium-high heat; stir in the sugar, milk, and syrup. Bring to a boil; reduce heat to medium, and cook for 5 minutes, stirring frequently.
Combine 1/2 cup water and cornstarch; stir into milk mixture. Bring to a boil; cook for I minute, stirring constantly. Remove from heat, and cool to room temperature.
This sauce can be stored in the refrigerator for up to 2 weeks.
Makes 1 1/2 cups (serving size: 2 tablespoons)
Source: Greg Patent (the author of A Is for Apple) in Cooking Light magazine, November 2000
MsgID: 3152981
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 6-1 thru 6-5-10 Recipe Swap - Assorted R...
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 6-1 thru 6-5-10 Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
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