Butterscotch Sauce

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

For ices and puddings.

Ingredients

  • ½ lb. (240 g.) white sugar
  • ½ lb. (240

Method

Put into a saucepan the sugar, syrup and cold water and boil until it is brittle when a little is dropped into cold water. Draw off the heat, mix in the butter, hot water and vanilla.