BUTTERSCOTCH SAUCE
Combine:
1 egg yolk
¼ c. butter
¼ c. water
2/3 c. dark brown sugar
1/3 c. white corn syrup
Cook until thick stirring constantly. Store in refrigerator. Stir well before serving.
Combine:
1 egg yolk
¼ c. butter
¼ c. water
2/3 c. dark brown sugar
1/3 c. white corn syrup
Cook until thick stirring constantly. Store in refrigerator. Stir well before serving.
Elizabeth Lamb
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