BUTTERSCOTCH SAUCE
08-11-2007
Elizabeth Lamb

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.

Article originally appeared on Cooking Our Way - Elizabeth Lamb’s Family Cookbook (http://www.cookingourway.net/).
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