Butterscotch sauce


  • 1/4 cup (2oz/57g) butter
  • 1/2 cup (4floz/115ml) heavy cream
  • 1/2 cup (3oz/85g) brown sugar (see notes)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon large flake salt


    step 1

    In a medium saucepan combine the butter, cream and brown sugar over medium heat. Gently swirl the pan until the sugar has dissolved.

    step 2

    Once the sugar had dissolved allow to simmer undisturbed for 4-6 minutes. Remove from the heat and stir in the vanilla and the salt.

    step 3

    Transfer to an airtight container and keep in the fridge for up to 8 weeks.