Recipe: Butterscotch Sauce

  •  1-1/2 c. brown sugar
  •  2/3 c. corn sirup
  •  4 Tb. butter
  •  3/4 c. CREAM

Boil sugar, sirup, and butter until the mixture reaches 230 degrees F. or until it will form a very soft ball when tested in cold water. Remove from the fire and allow it to cool a little; then beat the CREAM into it.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)