Thursday, 2 December 2010

Butterscotch Sauce

Just make it and keep it in a jar in your fridge, pour over ice cream, gingerbread pudding or anything else you can think of......

110g of good Irish butter
170g dark soft brown Barbados sugar
110g of granulated sugar
285g golden syrup
225g cream
1/4 tsp of vanilla essence

Put the butter, sugars and golden syrup into a saucepan and melt over a low heat. Simmer for five minutes so that the sugar dissolves into the butter. Remove from the heat and add the cream and vanilla essence. Put back on the heat and stir or three minutes or until the sauce is absolutely smooth.

No comments:

Post a Comment