Butterscotch

← sauces
From the kitchen of: Dawn Corbin
1/4 c. sugar
1/4 c. butter
2 Tbsp. milk
1/2 tsp. vanilla

Combine sugar and butter start on low heat until butter melts. Increase temp slightly. You want it to cook (brown is okay), but not scorch. When it starts to bubble a little, gradually add about 2 Tbsp. of milk. Cook over low heat to soft ball stage (according to candy thermometer). If you don't have a candy thermometer you can test it by dripping a tiny bit into a glass of cold water with an ice cube in it. If it stays together then it is done.

Remove from heat, and add 1/2 tsp. of vanilla and enjoy.