My butterscotch sauce is separating and I do not know how to stop it. Initially, I was trying to prevent crystallization so I substituted some of the sugar with Karo. Then the separation was too obvious. My goal is to make my butterscotch sauce with a uniform thick liquid consistency so that it can pour and not separate or crystallize. The crystallization was really extreme last summer which I realize from what I have read here, is likely due to the moisture in the air. I really need to understand how to prevent the separation. Any suggestions?