- 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.
More "Lost" Butterscotch RecipesHershey'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.)