Butterscotch Sauce

I thought I'd share a favorite recipe. I found it in Betty Crocker's cookbook years ago.  All I know is it's easy and it gets rave reviews. If you want something to take for a dessert, this and a carton of ice cream will go over well with anyone. It's even Gluten-free if that's a thing for you like it is in our family.

Warning: There's nothing good for you in this. It's bad for you, that's all there is to it, but that's okay sometimes.

Betty Crocker’s Butterscotch Sauce

½ cup granulated sugar
½ cup packed brown sugar
6 tablespoons butter
½ cup heavy cream
½ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla

1. Mix all ingredients except vanilla in 2-quart saucepan.  Cook over low heat, stirring constantly, until butter is melted and sugars are dissolved.
2. Increase heat to medium; heat to boiling, stirring constantly.  Boil gently 5 minutes, stirring occasionally; remove from heat.  Cool 20 minutes.
3. Stir in vanilla.  Serve sauce warm or cool.  Store covered in refrigerator up to 10 days.  Sauce becomes firm when refrigerated; heat slightly before serving (sauce will become thin if overheated.)