Hot Butterscotch Sauce

This sauce and ice cream make the perfect pairing!

Hot Butterscotch Sauce:

1 c. (250 mL) light brown sugar, well packed
3 tbsp. (45 mL) butter or margarine
⅔ c. (156 mL) full-fat evaporated milk
½ tsp. (2.5 mL) vanilla extract

Combine sugar, butter, and milk in medium saucepan over medium heat. Simmer and stir until sugar dissolves and butter melts, 5-or-6 min. Cool slightly before stirring in vanilla. Serve immediately. Makes 1-⅓ c. (329 mL)

Note: To make Butterscotch Swirl Ice Cream, cool sauce to room temperature. Slowly pour 3 tbsp. (45 mL) of Hot Butterscotch Sauce into ice cream that has almost reached desired consistency in ice cream machine. Continue processing ice cream as recipe directs. Ribbon of butterscotch will freeze on contact, forming thin swirls in the ice cream.