- 2 c brown sugar
- 1 c water
- ¼ c vegan margarine or butter
- ½ tsp vanilla
In saucepan over low heat, melt margarine.
Add brown sugar, and stir to coat.
Add water, stirring constantly.
Cook 5 minutes, stirring constantly.
If sugar is not melted, cook and stir until it is completely melted.
Store in refrigerator.
Stir well before using.
If it gets solid, heat gently over hot water.
NOTE: For thicker syrup, use less water.
Follow my recipe for butterscotch syrup, but cook it to
the hard ball stage (use candy thermometer).
Then spread it on well-greased wax paper, and let cool until hard.
Cut it into bits, and you will have something like butterscotch chips.