Betty Crocker's Classic Butterscotch Sauce (1950)

"Mix in a saucepan:

• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/4 tspn salt
• 1/4 cup butter
• 1/2 cup cream

Cook over low heat, stirring, to soft ball stage (234 degrees). 

Stir in another 1/2 cup cream. Cook to thick, smooth consistency (228 degrees). Remove from heat. Stir in 1/2 teaspoon vanilla.

Serve hot or cold. Makes 2 cups.

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More "Lost" Butterscotch Recipes

Hershey's Chocolate Butterscotch Pie (1934)

Butterscotch Tea Bread with Buttermilk (1963)

(Origin - "Betty Crocker's PIcture Cook Book" published by General Mills, Inc and McGraw-Hill Book Company, 1950. Yes, my treasured copy is a First Edition.)