My mom was hankering for the butterscotch sauce of her childhood. Something fairly runny so that once you pour it on ice cream it doesn't turn into a thick slug that must be cut with the spoon, and something without corn syrup. I also avoid using corn syrup if possible, so after browsing on the internet through several recipes, I finally found one that didn't list it in the ingredients. I modified it slightly to incorporate the butterscotch extract, but am interested in making it the original way posted to compare the two. This is good stuff. I caught my dad spooning it right out of the jar :).
Butterscotch Sauce (found on CDKitchen)
1/4 cup water
1 cup sugar
6 tablespoons unsalted butter -- cut up
1 cup heavy cream
1/2 cup sweetened condensed milk
2 tablespoons unsalted butter -- for browning
In a medium saucepan, combine water and sugar over medium heat but do not stir. The sugar will melt and the mixture will come to a boil. Watch it carefully, using a pastry brush to wash down the crystals from the sides of the pan, until the mixture turns a deep amber color.
Add the 6 tablespoons butter and stir over low heat. Add heavy cream and stir well, then add the condensed milk and stir once more. Bring to a boil and let the mixture bubble for 2 minutes.
Remove from the heat. In a small saucepan, cook the 2 tablespoons butter until it foams and browns. Whisk the butter into the sauce. Warm the sauce over low heat before spooning it onto a sundae.
***Here's what I changed. I used all 8 T. of butter at the beginning, then stirred in a teaspoon of butterscotch extract with the cream and condensed milk.
I would highly recommend trying a scoop of good quality vanilla ice cream with a generous drizzle of this sauce and a sprinkle of potent cinnamon on top. Very, very delicious.