Butterscotch Sauce

2

8oz/225g Butter

8oz/225g Brown Sugar

8oz/225g Golden Syrup

Half a pint/300ml Cream

3tbsp Brandy (optional)

1. Melt the first three ingredients in a heavy bottomed pan over a medium heat, stirring well to ensure that the sugar dissolves.

2. Reduce the heat and stir in the cream and brandy.

3. Serve hot, liberally poured over warm ginger cake!

Cooks tip: The marvellous thing about butterscotch sauce is that if there is any left over you can just pour it into a jam jar, leave to cool and then pop it in the fridge until you want to heat it up again for cake or ice cream (or both).
If this recipe seems a little too decadent for your taste then feel free to half the quantities and leave out the cream.

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2 thoughts on “Butterscotch Sauce

  1. Fiona Quinn says:

    The ONLY butterscotch sauce worth eating – unbelievably, spoon-dippingly delicious!

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