Difference between revisions of "Butterscotch Sauce"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
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# Serve hot or cold over [[Ice cream]]. | # Serve hot or cold over [[Ice cream]]. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
Revision as of 10:47, 5 May 2012
This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.
Ingredients
- 1 egg yolk
- 4 Tablespoons butter
- 1/4 Cup water
- 2/3 Cup light brown sugar
- 1/3 Cup corn syrup
Directions
- Beat egg yolk then add remaining ingredients and mix well.
- Cook in a double boiler stirring frequently until thickened.
- Beat vigorously before using.
- Serve hot or cold over Ice cream.
