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Butterscotch Sauce
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Vintage Recipe
Butterscotch Sauce
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Classic Butterscotch Sauce recipe from the Teena in the Kitchen Cookbook, published in 1954.

Prep time
Bake/Cook time
0:10 to 0:15
About 2.5 cups
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Butterscotch Sauce
Light Brown Sugar
Prep time :
Bake/Cook time :
0:10 to 0:15
Yield :
About 2.5 cups


  • 1 1/2 cups Imperial Sugar Light Brown Sugar
  • 2/3 cup light corn syrup
  • 1/3 cup water
  • 1/4 cup (1/2 stick) butter
  • 1/8 teaspoon salt
  • 2/3 cup heavy cream or evaporated milk
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, mix brown sugar, corn syrup, water, butter, and salt together. Over medium heat, bring the mixture to a boil, do not stir, and let it cook until it reaches 236°F (soft ball stage).
  2. Remove from heat and cool mixture to lukewarm.
  3. Stir in cream and vanilla.
  4. Pour into a heatproof jar and store in the refrigerator. Use within one month.
  5. To reheat before serving, pour into saucepan and warm over low heat; or set jar in a small pot of simmering water.
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