Butterscotch sauce

  • Preparation Time10 mins
  • Cooking Time20 mins
  • DifficultyEasy
215g soft light brown sugar
170ml light golden syrup
55g unsalted butter
250ml double cream
2 tsps vanilla essence
Combine the sugar, corn syrup, butter, and 190ml of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 112C., (the soft ball stage).

Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.

To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+