Butterscotch Sauce
Ingredients
50g caster sugar
3 tbsp water
15g butter
150ml cream
Method
- Dissolve the caster sugar in 3 tablespoons of water on a low heat. Bring to the boil, but don’t stir.
- When the sugar and water mixture is a golden caramel, whisk in the butter. Take off the heat and stir in the cream.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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