Try this sauce, served warm or at room temperature, over waffles, and vanilla ice cream.
Butterscotch Sauce with California Figs
Fig Butterscotch Sauce is ready to top your next sundae. Make this butterscotch sauce recipe to spoon over ice cream for an easy summer dessert.
Servings 8 people
- 1 cup light brown sugar packed
- 8 tbsp unsalted butter
- 1/2 cup heavy cream
- 2 tsp light corn syrup
- 1 tsp vanilla extract
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 1. Cook the brown sugar and butter in a medium saucepan over medium-high heat, stirring often, until the mixture bubbles and becomes lighter in color, 3 to 5 minutes. 2. Off the heat, slowly whisk in the cream until the sauce is smooth. Stir in the corn syrup and vanilla. Then fold in the figs. Serve warm or cool to room temperature, about 1 hour.
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