Rum Butterscotch Sauce

Time 40 minutes
Yields Makes about 2 cups
Rum Butterscotch Sauce

Place the sugar, corn syrup and butter in a small, heavy saucepan and boil over medium-high heat until it reaches 245 degrees, about 15 minutes; the coating on a spoon dipped into the mixture and then in cold water will have a gummy consistency.


Stir in the cream, return to a boil and simmer until thickened, 15 to 20 minutes, stirring occasionally.


Remove from the heat and stir in the vanilla and rum. Let cool and then refrigerate until use.

This really luscious, mouth-filling sauce keeps well in the refrigerator but should be taken out an hour ahead, or briefly zapped in the microwave, to soften it before use. From “Ladies Home Journal Dessert Cookbook,” edited by Carol Truax (Doubleday, 1964).

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