Butterscotch

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 80 ml ( fl oz/ cup) pouring (single) cream (35% fat content)
  • 75 g (2⅔ oz) soft brown sugar
  • 50 g ( oz) salted butter, chopped
  • 7 ml (¼ fl oz) Heilala pure vanilla extract*
  • 20 ml (¾ fl oz) liquid glucose

Method

Place all of the ingredients in a small saucepan over low heat and gently bring to a simmer, stirring constantly until the sugar has dissolved. Simmer gently for 5 minutes or until the butterscotch has thickened slightly. Cool to room temperature, whisking occasionally. Store in the refrigerator until needed.