Butterscotch Sauce

Makes about 6 cups

4 cups packed light brown sugar

2 cups heavy or whipping cream

1 1/3 cups light corn syrup

1/2 cup butter

4 tsp. distilled white vinegar

1/2 tsp. salt

4 tsp. vanilla extract

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

NOTE: No, this is not an 'approved' recipe but I label it as 'use within 4 months for best quality'.

It is GREAT stuff. Before anyone weirds out about the dairy in this – the "don't do it" in re: to dairy is a quality issue, not a safety issue. No quality issue in this jar of goodness :)

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Werther's :)

I posted my Grandma's caramel recipe the other day. It's such a strong connection to her – that flavor (and this recipe has that also). Years ago when Marzetti (I think it was) came out with that caramel dip for apples, I took it to our family reunion. My cousin Tim, older than me by 10 years or so actually stood and bawled after two bites because the memory of our 'Nanny' was so overwhelming in that caramel….

gotta love those memory buds

Cindy – it's over in the gift basket section, about 6 down…