I love anything to do with butterscotch … and when you make that into a sauce, then I am in heaven.
What I really love about this recipe is that it is low is sugar compared to other sauces of this type, and when you combine that with good quality butter and cream, then it is easier to forgive yourself for indulging in this special treat.
Keep it for special occasions to dress up any dessert, ice cream, or cake that you are sharing with others.
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.
- 130g butter, room temperature, cut into cubes
- 80g light muscovado sugar, or coconut sugar
- 130g full fat cream
- 2 tsp vanilla extract + more if desired
- ½ tsp sea salt flakes + more if desired
- Place ingredients into TM bowl and cook 10 minutes / Veroma / speed 2 with MC off
- Check taste by dipping the end of a spoon into the sauce (be careful of the heat!), and adjust vanilla and salt to taste … if you wish to have a thicker sauce, cook for another 2 minutes, but it does thicken on cooling so don’t take it too far
- Serve whilst still warm, or pour sauce immediately into a glass jar, allow to cool completely, then seal and store in the fridge for up to two weeks (lightly warm before use to make it fluid again ... to do this sit the glass jar - with the lid off - in a bowl of hot water and stir lightly until runny)