Rich and creamy butterscotch sauce
8
Points®
Total time: 13 min • Prep: 5 min • Cook: 8 min • Serves: 12 • Difficulty: Easy
This luxurious sauce, which features brown sugar, half-and-half, corn syrup, butter, apple cider vinegar, and a touch of vanilla extract, and requires just one saucepan to make, is delicious over baked apples or pears, but it also makes a fabulous butterscotch sundae. Here's how to do it: Simply place a couple of scoops of frozen vanilla-flavored yogurt in a dish and top with a dollop of fat-free whipped topping. Drizzle with 2 tablespoons butterscotch sauce and garnish with a sprinkling of chopped toasted hazelnuts. You can refrigerate the sauce for up to one week, so you can have some on hand for however you'd like to use it.
Ingredients
Packed brown sugar
1 cup(s)
Fat free half and half creamer
½ cup(s)
Light corn syrup
⅓ cup(s)
Unsalted butter
1 Tbsp
Apple cider vinegar
1 tsp
Table salt
⅛ tsp, or to taste
Vanilla extract
½ tsp
Instructions
1
Combine the brown sugar, half-and-half, corn syrup, butter, vinegar, and salt in a medium saucepan and set over medium heat. Bring to a boil, whisking, until the sugar is dissolved. Reduce the heat and simmer 2 minutes. Remove the saucepan from the heat and stir in the vanilla. Cool slightly to serve warm, or transfer to a covered container; refrigerate up to 1 week. Gently reheat before serving. Yields 2 tablespoons per serving.
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