Butterscotch sauce
No matter if you're planning an elaborate menu or only planning ahead for tomorrow's Butterscotch sauce. This recipe comes from many decades of enjoying it at the kitchen. I realize that adding a couple ingredients into your recipe provides depth into that which exactly is ordinarily bland. You may be on the lookout for lighter meals to produce with your leftovers. Wonderful and light Butterscotch sauce perfect for post-vacation. The ingredients within this recipe receive your tongue pounding, also have become waist-friendly when you require a'bite' after an active trip. Using several ingredients as choices, this soup is loaded using a fall and hot flavor which produces it tasty. An ideal Butterscotch sauce to warm you up on cool winter months. Fantastic for applying leftover. Serving-size is also a significant factor in your diet. You need to compare the amount of the food that you commonly eat into the serving size listed on the label. Eating huge servings or parts may cause excess weight gain.
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How to make Butterscotch sauce
Yield = 4Prep time: 0:05
Cook time: 0:15
Total time: 0:20
Ingredients
- 160ml (2/3 cup) thin cream
- 155g (3/4 cup, firmly packed) brown sugar
- 50g (2 1/2 tablespoons) butter, cubed
- 2 teaspoons vanilla essence
Method
- Step 1 Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
- Step 2 Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.
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