Butterscotch Sauce                       K.Desserts (Sauces and Toppings) No.002
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|Yield:  100 Portions                               Each Portion: 2 Tablespoons|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Brown, #10   |  6LB     | 1.00 Gal | 1. Dissolve sugar in water. Add   |
|Cold Water          |          | 3.50 Cup |    butter or margine.             |
|Margarine           |      12OZ| 1.50 Cup | 2. Cook 20 to 30 min without      |
|                    |          |          |    stirring until mixture reaches |
|                    |          |          |    a temperature of 235`F.        |
|                    |          |          | 3. Remove from heat; cool to      |
|                    |          |          |    lukewarm.                      |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, |       5OZ| 1.13 Cup | 4. Reconstitute milk; add slowly  |
|Milk Powder         |          |          |    to cooled mixture, stirring    |
|Warm Water          |          | 2.00 Cup |    constantly.                    |
|--------------------|----------|----------|-----------------------------------|
|Vanilla Extract     |          | 2.00 Tbsp| 5. Add vanilla.                   |
|                    |          |          | 6. Beat sauce with whip or paddle |
|                    |          |          |    until cool, smooth, and thick. |
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NOTE:  1. In Step 2, if candy thermometer is not available, cook      
          mixture until soft ball is formed in cold water.            
          (See Recipe Card G-G-6).                                    
       2. Sauce may be served over ice cream, puddings, or plain      
          cake squares.