This is, of course, an essential for banana splits and butterscotch sundaes – but it’s also very special drizzled over apple pie, baked pears, coffee ice cream or brownies a la mode. Dip any fresh fruit in this sauce for an unusual “fondue” – if you love butterscotch, I’m sure you’ll have your own ideas! It will keep, refrigerated, for up to 2 weeks – or serve it warm, immediately after it’s made.


1 1/3 cups, light brown sugar (packed measure)
3/4 cup, light corn syrup
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons, water
pinch of salt
6 tablespoons, heavy (or whipping) cream
In a heavy saucepan, over medium heat, combine the brown sugar, corn syrup, butter, water and salt. Bring the mixture to a boil, stirring, and boil for 2 minutes. Remove the pan from the heat and set it aside to cool. When mixture is cooled, stir in the cream. Refrigerate, covered.

Recipe adapted from multiple sources including Ben & Jerry’s Ice Cream and Dessert Book (Workman) and Sheila Lukins’ USA Cookbook (Workman)