This recipe was created to accompany Midwestern Butterscotch Fudge Marshmallow Sundaes. Can be prepared in 45 minutes or less.

Makes about 1 1/3 cups.

INGREDIENTS

  • 1 cup firmly packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon fresh lemon juice

    DIRECTIONS

    In a small heavy saucepan combine sugar, corn syrup, butter, and a pinch of salt and cook over moderate heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it registers 280°F. on a candy thermometer, about 5 minutes. Remove pan from heat and stir in cream, vanilla, and lemon juice, stirring until smooth. Sauce will thicken as it cools. Sauce keeps, covered and chilled, 3 weeks. Serve sauce warm or at room temperature over ice cream.