Butterscotch Sauce For Cake And Ice Cream - cooking recipe

Ingredients

1 cup sugar
1/4 cup light corn syrup
3 tablespoons water
1/4 cup unsalted butter, in 1 tbsp pieces
1 teaspoon cider vinegar
1/2 cup heavy cream
2 tablespoons vanilla

Preparation

In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved.
Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.
Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.
Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).
Cool sauce to room temperature (sauce will thicken as it cools).
Refrigerate covered for up to 3 weeks.
Serve sauce warm or at room temperature.
Makes about 1 1/2 cups.