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You are here: Home / Recipes / Main Ingredients / Dairy / Butterscotch Sauce

Butterscotch Sauce

05/10/2015 by Gina Leave a Comment

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.

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Butterscotch Sauce
 
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Prep time
2 mins
Cook time
12 mins
Total time
14 mins
 


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.
Author: Gina @ The Passionate Pantry
Serves: 1 cup
Ingredients
  • 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
Instructions
  1. Place ingredients into TM bowl and cook 10 minutes / Veroma / speed 2 with MC off
  2. 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
  3. 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)
Notes
Adapted from recipe here
3.5.3208

 

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Filed Under: Dairy, Dessert, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

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https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
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