Butterscotch Sauce

Butterscotch Sauce

142ml double cream
50g unsalted butter
75g soft dark brown sugar

Place the cream, butter and sugar in a pan. Heat gently, stirring, until the sugar has dissolved. Boil for 2 minutes until syrupy. Serve warm, with vanilla ice cream or profiteroles.

Makes 250ml

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.