Butterscotch sauce recipe

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A silky smooth sauce with a sweet caramelized taste.

  • Yield: 250 ml


  • 100 ml golden syrup
  • 35 ml butter
  • 80 g treacle sugar
  • 100 ml cream
  • 5 ml vanilla essence
  • pinch of salt
How to Make It
  1. Sterilize a 250 ml jam jar by boiling the lid and jar in water for 5 minutes.
  2. To make the sauce
  3. Place the syrup, butter and sugar in a small saucepan and bring to the boil, then remove from the heat and stir in the cream. Return to the heat and simmer for 2–3 minutes. Add the vanilla essence and salt. Pour into the prepared jar and set aside to cool and thicken.

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