Preparation:
In a medium nonreactive saucepan, combine the corn syrup, lemon juice and 2 tablespoons of water. Stir in the sugar and bring to a boil over moderately high heat. Cook without stirring until the sauce turns golden amber, about 8 minutes; do not let the sauce get too dark. Immediately remove the saucepan from the heat and stir in the butter. In a small bowl, combine the bourbon, vanilla and 3 tablespoons of water. Stir the mixture into the butterscotch sauce and let cool slightly before serving. |
