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v1 Public Imported from Wikibooks revision 4599170

Butterscotch Sauce

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4599170

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #recipes for sauces and condiments #recipes using black treacle #recipes using brown sugar #recipes using butter #recipes using double cream #recipes using vanilla #recipes without cooking time #recipes without servings
Sauce

Ingredients

Scale
  • 300 g brown sugar or Muscovado sugar
  • 150 g unsalted butter
  • 1 tsp vanilla essence
  • 1 tbsp black treacle (optional)
  • 300 ml double cream (~48% butterfat)

Directions

  1. Combine the sugar, butter, vanilla, and treacle in a saucepan over low heat, and gently stir until everything has melted. Low heat is needed so that the sugar does not burn and so, when you add the double cream, the cream does not split.
  2. When everything has combined, slowly add in the double cream and gently stir.
  3. Once the cream has been mixed in, turn up to a medium heat. Stirring gently, wait until the sauce is bubbling and hot, then take it off the heat.
  4. Combine the sauce with the recipe of your choice and/or place into a pouring jug and keep warm.

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