BUTTERSCOTCH SAUCE

1/2 cup white sugar
1/2 cup light brown sugar
2 tbsp light corn syrup
1/2 cup cold water
1-1/2 tbsp butter
1/4 cup hot water
1/2 tsp vanilla

Cook white and brown sugar, corn syrup and cold water, stirring constantly, to 260 degrees (F) or until a little dropped into cold water becomes quite brittle. Remove from heat, stir in butter, hot water and vanilla. Serve hot.

From “The Silent Hostess Treasure Book”, 1931

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