The Vintage Chiffon Cake Site

Frostings/Icings, etc.

Butterscotch Sauce Deluxe

Mix together in saucepan 1/2 cup white corn
syrup, 3/4 cup sugar, 1/4 tsp. salt, 1/4 cup butter, 1/2 cup
cream. Boil together for about 10 miutes,
stirring occasionally. Add 1/2 cup cream. Boil
10 more minutes. Remove from heat. Cool.
Add 1 1/2 tsp. rum flavoring. Serve as sauce on
cake or ice cream. Makes about 1 1/2 cups sauce.
Note: If thicker sauce is desired, cook about
3 more minutes.

Source: Betty Croccker Chiffon Cake Recipes and Secrets, p. 14.