Butterscotch has a unique and extremely popular taste. While butterscotch has that unique bitter sweetness of caramel, it is far more decadent. Think Werthers Originals – aside from other caramel flavoured sweets, these always somehow taste better. That is because of the added butter.
While caramel is essentially burnt sugar, sometimes with the addition of cream, butterscotch is burnt sugar with the addition of cream and butter, making a rich buttery, bittersweet sauce that is unforgettably good.
Add it to ice cream, make delicious milkshakes or drizzle it over cakes as a simple yet decadent icing.
Butterscotch sauce will keep in the fridge for about 6 weeks, if you can keep it there that long!
125g caster sugar
125g butter, diced
250ml double cream
Place the sugar and 1 tablespoon of water in a pan over medium heat. Cook until it turns to caramel (you may need to swirl the pan occasionally to distribute the sugar, however do not stir as the sugar will crystallize). Cook until the caramel is dark golden in colour.
Take off the heat and whisk in the butter and cream. When making the sauce remember that the contents of the pan will be extremely hot, so be careful when mixing cold ingredients to avoid splashes.
If the caramel solidifies when whisking return to a medium heat and stir gently until it becomes liquid again.
Makes approximately 500 ml butterscotch sauce.