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Butterscotch Sauce

  • 1 1/2 cups brown sugar
  • 4 Tbsps water
  • 1/4 cup butter
  • 1 Tbsp lemon juice
  • 3 Tbsps chopped nut meats (optional)
Cook the sugar, water and butter together almost to the soft ball stage at 236°F. Let cool slightly. Add lemon juice and nut meats, if used.

Serve immediately as a pudding sauce or ice cream topping.
Submitted by Tess M Mar 27, 2010 15 min 30 min 45 min
Recipe Rascal