Butterscotch Sauce 3/4 cup light brown sugar, packed 1/2 cup light corn syrup 2 tbs butter 1/2 cup whipping cream 1 tsp vanilla Combine brown sugar, corn syrup, and margarine in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat. Stir in cream and vanilla immediately. Cool. Store in the refrigerator. Stir before serving over ice cream, puddings, or desserts. Makes about 1 1/2 cups of butterscotch sauce. This could be made up and given as gifts in hot sterile half-pint jars, with instructions to keep refrigerated and use within 2 weeks.