Quick & Easy Butterscotch Sauce Recipe
An amazing dessert sauce that goes particularly well with ice-cream and pudding.
Ingredients
- 1 cup of dark brown sugar
- 75 g of butter
- 1 cup of cream
- A teaspoon of vanilla extract (optional)
Instructions
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Put the brown sugar and butter in a pot over medium heat stirring occasionally until the butter has melted, the sugar has dissolved through and the mixture starts to bubble.
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Next, slowly and gently add your cream and stir through until well combined.
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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 5 minutes until you have a nice saucy consistency. Keep an eye on the sauce, making sure it doesn't bubble over.
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DO NOT TOUCH THE SAUCE as it is extremely hot and any form of boiling sugar can burn through layers of skin.
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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.
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Store in a jam jar or something similar and leave in the fridge until you're ready to use it again.
Recipe Notes
- This sauce will keep in the fridge for about 2 weeks.
- This sauce is amazing on sticky date pudding, bread pudding, Christmas pudding, ice-cream, pancakes, cakes, waffles and cinnamon rolls.
- To make vegan butterscotch sauce, add 1/4 cup of coconut cream to every 1/3 of a cup of brown sugar to a pot. Then simmer the 2 ingredients for 5 minutes.
- If you want to thicken the vegan butterscotch sauce, add a slurry my mixing 2 teaspoons of water and cornflour in a bowl/container, then adding that mixture to the sauce as it simmers.
- Use can replace brown sugar with honey, maple syrup and/or golden syrup. If however, you want to give this butterscotch sauce a darker colour you can add a teaspoon of cinnamon.