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Butterscotch Sauce

Makes 1 1/2 cups

• 1 cup tightly packed dark brown sugar
• 1 cup heavy cream
• 1 tablespoon plus 1 1/2 teaspoons DeKuyper ButterShots Schnapps

Bring the sugar and 1/4 cup water to a boil in a medium saucepan over medium heat, stirring frequently to dissolve the sugar. Continue to boil until it reaches 240 degrees, about 4 minutes. Use a digital thermometer for an accurate reading. Remove from heat.

Bring the cream to a boil in a small saucepan over medium-high heat. Gradually and carefully pour the hot cream into the hot sugar and mix with a long-handled whisk. Once all of the cream has been incorporated, cool the sauce in an ice-water bath to 40 to 45 degrees.

Whisk the ButterShots Schnapps into the cold sauce. Refrigerate the sauce in a tightly sealed plastic container.

(From “ I'm Dreaming of a Chocolate Christmas ” by Marcel Desaulniers, John Wiley & Sons)

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