Butterscotch Sauce

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It is worth making enough for eight as here, as it keeps in the fridge for 2–3 weeks.

Ingredients

  • 400 g/ 14 oz soft brown sugar
  • 4 tbsp liquid glucose
  • 200 ml/ 7 fl oz double cream
  • 140 g/ 5 oz unsalted butter, diced

Method

Put the soft brown sugar in a pan with the liquid glucose and 300 ml/ ½ pint cold water. Place over a low to moderate heat and stir until the sugar has dissolved, then turn up the heat slightly. Put in a sugar thermometer and bring the syrup to 120°C/250°F, when the caramel will have coloured from a light blond to dark brown, the ‘soft ball’ stage, so called because if you put a small spoonful in cold water it should form a malleable ball when rolled between thumb and finger.

Remove the pan from the heat and gradually add the double cream. Start with a spoonful at a time as the mixture will rise dangerously when the cold cream hits the volcanic caramel.

When all the cream has been incorporated, gradually stir in the butter dice, until you have a smooth, creamy sauce.

You can use the sauce at once or allow to cool, then refrigerate for up to 2 weeks. Reheat gently, only returning to the boil after the butterscotch is hot.

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