Food Network UK

Butterscotch sauce

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Ingredients

  • 215g soft light brown sugar
  • 170ml light golden syrup
  • 55g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 250ml double cream
  • 2 tsps vanilla essence

Use imperial measurements

Method

How to make Butterscotch sauce

Combine the sugar, corn syrup, Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , and 190ml of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 112C., (the soft ball stage).

Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.

To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.