Wednesday, 19 December 2012

Butterscotch Sauce

So, I've figured out one of my problems with this whole blogging thing - I'm overzealous.

I make something and then get so excited to share it with you that I don't always have pictures or know how said dish reacts to being frozen or left on the counter for three days.  I don't practice the dish with substitutions or give myself a day or two to mull it over and really know how I feel about it.

I will work on this.

But in the meantime, I'd like to share a recipe impulsively again.  Just for old times' sake.

Who can go wrong with butterscotch sauce?!  The recipe states you can "serve Hot Butterscotch Sauce warm over vanilla or chocolate ripple ice cream, pound cake slices, peach or apple pie, tapioca pudding, baked custard."  Oh my goodness!  The Big Kid and I love tapioca pudding and when I read that blurb to him, his eyes got big and he was slowly nodding his head.  I guess I know what we're having for snack tomorrow! 

Apple pie!  Pound cake!  Apple slices!  Waffles!  Oh my!

I don't get out enough.

I also don't make butterscotch sauce enough.

I'm going to change that right now.

Hot Butterscotch Sauce
from The Good Housekeeping Illustrated Cookbook
1 cup light brown sugar
1/4 cup half-n-half or 10%
2 Tbsp butter
2 Tbsp light corn syrup
- combine all in a small pot and bring to a boil over medium heat (or medium high) stirring occasionally.
- serve as above or on a spoon (once cooled to a safe temp)
- store in an airtight bottle or in a squeeze bottle in the fridge for a couple of weeks or at room temperature for several days.

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