Butterscotch sauce

Butterscotch sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 8

Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 100g caster sugar
  • 25g butter
  • 300ml pot double cream

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don’t stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

Recipe from Good Food magazine, January 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
hannahheartsshoes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I actually rated this recipe as 5/5 but, weirdly, it's only gone on as 4/5. It's definitely worth five stars!

hannahheartsshoes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Thanks to 'made with love' I left the cream out on the side for a bit so it wasn't really cold before making this sauce. The sauce came out perfect and I used it to drizzle over the caramel apple loaf cake that's on this website. It's sooo nice and it's thickened up overnight which is making it even more irresistible; I want to pour it on EVERYTHING!!! ;-D

sjcauser1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Word of warning if you have never made this sauce before - try to use cream at room temperature and not straight out of the fridge. When cold cream hits the butter and sugar mix, the butter and sugar just clump together and it's difficult to combine. Just return the pan to a low heat and as the ingredients all reheat they will combine to make a smooth sauce - you have to be brave with this one but it is well worth it. I use the sauce to serve with french apple slice or apple cake.

Questions

Tips