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Butterscotch Sauce Recipe

Ideal with Vanilla Ice Cream

Key Features

  • Suitable for Vegetarians


- 225g/8oz light Muscovado Sugar

- 120ml/4 fl oz Single Ceam

- 30ml/1oz Unsalted Butter

- 2 tablespoons (30ml) of Golden Syrup


- Gently heat all the ingredients, stirring occasionally, until the sugar has melted.

- Bring to the boil, stirring continuously.

- Cool and serve.

If the sauce becomes to thick in the fridge, carefully mix in a little extra cream.

Recipe taken from 'Foolproof Entertaining' by Simon Scrutton.

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