This is a classic butterscotch sundae sauce. It is also delectable on cake, pudding, or right off the spoon. For a killer combo, serve over dulce de leche ice cream. Best served warm, but not hot.
1 cup packed brown sugar
1 cup white corn syrup
1/4 cup unsalted butter
1/4 teaspoon table salt
3/4 cup heavy whipping cream
In a medium saucepan, combine sugar, corn syrup, butter, and salt. Cook over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high and bring to a boil.
Remove from heat. Carefully and very slowly stir in cream. Be careful not to let it spatter. Continue stirring until the mixture is smooth and foaming subsides.
The sauce will separate upon standing. Just give it a good stir before serving. Serve warm. Sauce will keep covered and refrigerated for up to one week. But it probably won't last that long.
Yield: About 2 1/2 cups