Butterscotch Sauce

Pour into pretty jars for gifts.

4 c light packed brown sugar
2 c heavy or whipping cream
1 1/3 c light corn syrup
1/2 c margarine or butter
4 tsp distilled white vinegar
1/2 tsp salt
4 tsp vanilla
In 5 qt Dutch oven (do not use smaller pan because mixture bubbles up), heat brown sugar heavy cream, corn syrup, margarine, vinegar and salt to boiling over high heat, stirring occasionally. Reduce heat to low; simmer, uncovered, 5 minutes stirring frequently. Remove saucepan from heat; stir in vanilla. Pour into sterilized jars. Sauce will have thin consistency when hot, but will thicken when chilled. Cool sauce completely. Store in refrigerator for upto 2 weeks. Reheat to serve warm over ice cream.
Makes about 6 cups.

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