Butterscotch Sauce
Ingredients
- 8oz (225g) Caster sugar
- 3fl oz (100ml) Water
- ½ pt (300ml) Single cream
- 4oz (115g) Unsalted butter, diced
Method
- Place the sugar and water in a heavy pan and bring to the boil. Lower the heat and use a thermometer to take the caramel to 180°C (350°F), when it will be a deep, golden brown.
- Remove the pan from the heat and gradually add the cream, a spoonful at a time, as the mixture will foam up. When all the cream has been incorporated, gradually stir in the butter to give a smooth, creamy sauce.
- Use immediately or cool and refrigerate for up to a week. Reheat gently, returning to the boil only after the butterscotch is hot.
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