Butterscotch Sauce

Source: 1948 Watkins Cook Book

1 1/4 cups light brown sugar
2/3 cup light corn syrup few grains salt
4 tablespoons butter
3/4 cup cream
1 teaspoon Watkins vanilla

Cook the sugar, syrup and butter together until mixture forms a soft ball when tested in cold water. Remove from fire, slowly stir in the cream and beat constantly. Add vanilla. One-half cup cut nut meats may be added.