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Wednesday, 23 November 2011

Butterscotch Sauce

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Perfect accompaniment to so many desserts (and sometimes parsnips) butterscotch is a wonderful sauce that is simple to make. This recipe uses cup measurements just for proportion, depending on the volumes you wish to make.

1/2 cup tablespoons unsalted butter
1 cup of dark brown sugar
¾ cup heavy whipping or double cream

Heat up the butter in a pan (but not a high heat), gently until melted and beginning to bubble.
Fold in the sugar gradually allowing to melt before adding more. stir continuously.
When the butter and sugar have folded together, add the cream in the same fashion bit by bit until uniform in texture.

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