Butterscotch sauce

Butterscotch sauce

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(2 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8
Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 100g caster sugar
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300ml pot double cream


  1. 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.

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Comments, questions and tips

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23rd May, 2013
I actually rated this recipe as 5/5 but, weirdly, it's only gone on as 4/5. It's definitely worth five stars!
23rd May, 2013
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
22nd Dec, 2012
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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