Butterscotch sauce is wonderful served hot or cold over vanilla ice cream or pancakes. It will keep for up to a week in the fridge but it rarely lasts that long in my house.
Childen can weigh out the ingredients and help you stir providing they are supervised.
Place all the ingredients in a saucepan, put on a low heat and stir until everything has melted.
Remove from the heat, mix well and serve hot or cool and chill to serve cold. As it cools it will thicken.
- 125g butter
- 175g soft brown sugar
- 150ml double cream
Total time required
- Preparation time:
- Cooking time:
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Recipe published with kind permission from Beverley Glock.
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