A while back I decided to try making "Apple Butter Syrup" from the peels and cores left over from my Apple Pie Jam. After canning tons of jars, however, I discovered that it was way too thin to work. I couldn't bear to toss it all out after putting so many hours into making it, so they just sat on the shelf, taunting me. Then one day I ran across a recipe by someone who had managed to create a variation on Butterscotch Sauce that was safe for home canning, and I had an epiphany: Don't try to fix the syrup, turn it into something even better! After some experimentation, I can now proudly introduce my newest baby, Apple Butterscotch Sauce! With all the flavor of Apple Butter and all the decadence of Butterscotch, it's a perfect marriage!
This is a multi-purpose sauce that can be used in place of syrup on French Toast and waffles, used in place of Butterscotch on gingerbread & ice cream, or even stirred into yogurt! It can be warmed up without getting watery, or simply used as-is. I poured a lot of love into making this sauce, and I believe you'll be able to taste it!
INGREDIENTS: Organic Apples, Organic Tea (Pineapple Sage, Kudzu Blossoms, filtered water), Organic Sugar, Corn Starch, Unsulphured Molasses, Cinnamon, Sea Salt, Pure Vanilla Extract, Allspice, Nutmeg, Butter.
NOTE: We only make small batches each time, and the recipes often evolve between those batches. So even if you only have minor food allergies, please ALWAYS check the label to make sure we haven't added something different the next time you buy this flavor!
