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Butterscotch Sauce
Preparation info
- Makes
600 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
The whisky is optional but traditional here. Adding golden syrup to the basic toffee sauce undoubtedly results in a more malty flavour.
Ingredients
Method
- Put the sugar, cream, butter and syrup in a heavy-based pan and cook gently over a low heat, stirring with a wooden spoon until the butter has melted and the sugar has dissolved.
- Increase the heat and bring to the boil, stirring constantly. Lower the heat again and simmer for 8–10 minutes until the colour changes from a milky coffee to a rich caramel.