Ingredients for Butterscotch Ice Cream Topping
- White Corn Syrup
- 1 cup (200g) packed light brown sugar
- Vanilla
- Salt
- 1/2 cup (113g) unsalted butter
- 1/4 cup (60ml) milk
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How to Make Butterscotch Ice Cream Topping
- In a medium saucepan, combine 1/2 cup (113g) unsalted butter, 1 cup (200g) packed light brown sugar, 1/4 cup (60ml) milk, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Continue to cook, stirring frequently, for another 3-5 minutes, or until the mixture thickens slightly and comes to a gentle simmer. It should coat the back of a spoon.
- Remove from heat and let cool slightly before pouring over your ice cream.
- Store leftover topping in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
202g
Fat
8g
Carbs
26g