Easy Butterscotch Sauce
So today’s post is about a naughty decadent treat, but if you have been well-behaved and have been having your 2 fruit and 5 veg. There is no shame in drizzling your ice-cream with butterscotch sauce every once in a while. Also, it has been a while since I posted a dessert recipe so this post and the next post will be about a couple of sweet treats that I guarantee you’ll love.
There isn’t a whole lot to say about this post people as it’s just a simple sauce recipe, but for anyone who is reading this, I have a question for you. Which do you prefer, butterscotch sauce or caramel sauce? I just noticed how similar they both were when I was making this recipe, and I know everyone is obsessed with salted caramel recipes lately, which seems to have been a bit of a trend for sometime now. However, I actually prefer the butterscotch flavor. It is difficult to explain why but I find that it’s just more comforting in my opinion, if that makes any sense. But leave your answer in the comments below because I am interested in all of your opinions.
I am sure many of us know that butterscotch sauce is classically served with sticky date pudding, which is going to be my next post so stay tuned for that. Don’t forget to subscribe to the blog to stay updated with new recipes and I wish you all a wonderful day (:
- 1 cup of dark brown sugar
- 1 cup of cream
- A teaspoon of vanilla extract
- 75g of butter
- Put the brown sugar and butter in a pot on medium heat stirring occasionally until the butter has melted, the sugar has dissolved through and the mixture starts to bubble.
- Next, slowly and gently add your cream and stir though until well combined.
- Bring the sauce to a boil, then as soon as it's boiling bring the heat down to a gentle simmer. Let the sauce bubble for about 8-10 minutes without stirring until you have a nice saucy consistency. Keep an eye on the sauce, making sure it doesn't bubble over.
- DO NOT TOUCH THE SAUCE as it is extremely hot and any form of boiling sugar can burn though layers of skin.
- Once the sauce is done, turn the heat off, add your vanilla extract, stir through one last time and leave to cool for a bit.
- Store in a jam jar or something similar and that will last in your fridge for about 2 weeks.