|
Post by Granny Smith on Feb 25, 2008 22:59:13 GMT -5
Butterscotch Sauce
2 cups sugar, divided 1 cup hot water 1 cup butter (do not use margarine) 5-6 drops pure lemon oil (can use lemon extract, if you can't find the oil)
Using a large heavy saucepan, put in one cup of the sugar, cook on low until sugar is melted completely. Add the hot water (watch out, it steams and pops a lot). Add remaining cup of sugar. Cook on medium until all of the caramelized sugar is melted, about 10 minutes. Add butter and stir until it is melted. Turn off heat. Stir in lemon oil.
At this point, you will think it's ruined because it will smell strongly of lemon, but, as it cools, the flavors will blend and it will be wonderful.
Cool thoroughly, stir until the butter is thoroughly blended in, pour into containers and keep in refrigerator.
Variation: For caramel sauce, omit lemon oil.
|
|