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  • 1 cup packed dark brown sugar
  • 1/4 cup corn syrup
  • 1/2 stick (4 tablespoons) butter
  • 2/3 cup heavy cream
  • 2 teaspoons vanilla
  • 1/2 cup chopped pecans (optional)


  1. Combine the sugar, honey, and butter in a small heavy saucepan over medium heat. Bring to a boil, and cook 10 minutes (without stirring) until candy thermometer registers 280F.
  2. Remove pan from heat, and stir in cream, vanilla  and pecans (if using). Serve warm or chilled. Store in refrigerator up to 2 months.

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The recipe was originally published as Butterscotch Sauce on

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