Butterscotch Sauce
Ingredients
- 300 g brown sugar or Muscovado sugar
- 150 g unsalted butter
- 1 tsp vanilla essence
- 1 tbsp black treacle (optional)
- 300 ml double cream (~48% butterfat)
Ingredients for 24 servings (775 g) · the original recipe
Method
- 1
Combine the sugar, butter, vanilla, and treacle in a saucepan over low heat, and gently stir until everything has melted. Low heat is needed so that the sugar does not burn and so, when you add the double cream, the cream does not split.
Stovetop - 2
When everything has combined, slowly add in the double cream and gently stir.
- 3
Once the cream has been mixed in, turn up to a medium heat. Stirring gently, wait until the sauce is bubbling and hot, then take it off the heat.
Stovetop - 4
Combine the sauce with the recipe of your choice and/or place into a pouring jug and keep warm.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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