Butterscotch Sauce

Name: Butterscotch Sauce
Ingredients: 300 g brown sugar or Muscovado sugar; 150 g unsalted butter; 1 tsp vanilla essence; 1 tbsp black treacle (optional); 300 ml double cream (~48% butterfat)

Ingredients

300 g brown sugar or Muscovado sugar
150 g unsalted butter
1 tsp vanilla essence
1 tbsp black treacle (optional)
300 ml double cream (~48% butterfat)

Steps

Combine the sugar, butter, vanilla, and treacle in a saucepan over low heat, and gently stir until everything has melted. Low heat is needed so that the sugar does not burn and so, when you add the double cream, the cream does not split.
When everything has combined, slowly add in the double cream and gently stir.
Once the cream has been mixed in, turn up to a medium heat. Stirring gently, wait until the sauce is bubbling and hot, then take it off the heat.
Combine the sauce with the recipe of your choice and/or place into a pouring jug and keep warm.

More recipes with brown sugar, butter, vanilla or cream

Adapted from “Butterscotch Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.