Caramel Butterscotch Sauce

Caramel Butterscotch Sauce

Ingredients:
1 cup Granulated Sugar
2 Tbsp Water
1 tsp Corn Syrup
1 Tbsp Butter
4 Tbsp Heavy Cream
1/2 tsp Vanilla
1/2 cup Butterscotch Morsels

Directions:

• In a deep sauce pan or saucier pan, Whisk the Sugar, Water, and Corn Syrup. Heat on medium heat.
• As this heats up, keep in mind it will get VERY hot – like 265°F. You cannot leave this unattended, and you must be very careful.
• Whisk as it heats up.
• The Sugar dissolves in the Water and is mixed with the Corn Syrup preventing crystallization. As it cooks, there will be several stages to watch for.
  1. Large bubbles: This means that you are nearing the creation of caramel–just keep whisking.
  2. Small bubbles: You are getting even closer, and you should start seeing a caramel color.
  3. No bubbles: This means the caramel is cooked. Time to remove from the heat
• When the caramel reaches the “No Bubbles” stage, CAREFULLY add the Heavy Cream. There will be steam, and it will be very hot, so be very careful.
• Remove from the heat and add the Vanilla, Butter, and Morsels, stirring constantly. The mixture is still very hot.
• Caramel Glaze is ready

You can use this as a Dip or a Sauce to cover deserts.

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