7

Rich and Creamy Butterscotch Sauce

Total Time
13 min
Prep
5 min
Cook
8 min
Serves
12
Difficulty
Easy
This sauce is delicious over baked apples, but it also makes a fabulous butterscotch sundae, go to the notes to see how.
Ingredients

packed brown sugar

1 cup(s)

fat-free half-and-half

½ cup(s)

light corn syrup

cup(s)

unsalted butter

1 Tbsp

apple cider vinegar

1 tsp

table salt

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.
Notes
Here’s how: place a couple of scoops of Frozen Vanilla-Bean Yogurt in a dish, top with a dollop ofat-free whipped topping, drizzle with 2 tablespoons butterscotch sauce, and garnish with a sprinkling of chopped toasted hazelnuts.

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