Butterscotch sauce

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• made with love

  22 December 2012

  made with love rated and commented on this recipe

  

  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.

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Ingredients

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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

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

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