MIDWAY BUTTERSCOTCH ICE CREAM SAUCE
Makes 1 cup
- I 1/3 cups firmly packed light brown sugar
- 1/ 3 cup cream
- 1/4 cup butter
- Few grains salt
- I 1/2 teaspoons vanilla
- Vanilla ice cream
until sauce boils. Boil for I minute. Remove from heat. Add vanilla.
Cool to lukewarm. This sauce may be stored in a covered jar in the
refrigerator. To serve, heat and thin with a little cream if necessary.