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Butterscotch Sauce
This butterscotch sauce is most of the most invaluable things in the restaurant kitchen. Serve with ice cream or as a dip for fresh fruit. I like to spread it over a cheesecake base and then cover with sliced bananas and pile on lightly whipped cream before drizzling with a little melted chocolate for an instant banoffee pie.
Ingredients
- Makes about 200 ml/7 fl oz
- time: N/A
- oven temp: N/A°C / N/A°F
- 50 g/2 oz unsalted butter
- 50 g/2 oz light muscovado sugar
- 2 tbsp pouring golden syrup or clear honey
- 2 tbsp double cream
Butterscotch Sauce
Place the butter in a small pan with the sugar and golden syrup or honey. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 2-3 minutes until thickened. Remove from the heat and use immediately or transfer to a bowl and leave to cool completely. If keeping for any length of time, up to one week is fine, cover with cling film and store in the fridge.