This is a very quick and easy sauce ... use while still warm over ice-cream or any dessert.

This recipe uses half the sugar that is normally recommended for butterscotch sauces, but by using less refined sugar, there is still plenty of sweetness to this recipe.

Once it is cool, the sauce needs to be stored in the fridge where it will become firm, so warm before using to make it liquid again. The easiest way to do this is to put the amount you want in a small glass. Place the glass into a jug and fill the jug with hot water (from the tap) half way up the glass. Allow the sauce to melt to desired doneness, stirring as you go. This won’t take long. If you use a microwave be very gentle as you don’t want to overcook the sauce … slow and easy is best.