Butterscotch Sauce

Chef

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1 pound brown sugar
1 1/3 cups light corn syrup
2/3 cup water
6 ounces margarine
2 ounces marshmallows
1 1/3 cups evaporated milk
Yield: 1 1/4 quarts
1. Combine and cook to soft-ball stage (240°F). Remove from heat.

2. Add margarine and marshmallows. Stir until melted. Cool.

3. When cool, add milk.

Yield: 1 1/4 quarts
 
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